Mix the ground ingredients and the meat together.
Grind to a slightly grainy consistency, a little finer than the finely minced meat.
Mix in the yoghurt and 1 tsp of ghee and shape into balls of desired size.
Heat the ghee in a heavy-based pan and add the meatballs to it.
Cover and cook for about 3 minutes.
Uncover, and turn the meatballs, which should be brown on the underside by now.
Sprinkle the shredded ginger over them, and cook till brown all around.
Transfer the meatballs to serving dish, sprinkle the chilli powder and coriander leaves and serve.
Key Ingredients: keema, garam masala, yogurt, clarified butter, almonds, ginger, green chillies, poppy seeds, mint leaves, bengal gram, cumin seeds, salt, kashmiri mirch, coriander leaves