First boil Keema with 100 ml water in an open pan, this will remove smell of minced meat, add turmeric and salt.

Fry all whole spices one my one in ghee or oil, add finely chopped onions and garlic paste, once oils is separate and two tbsp ghee and 1 tbsp Kashmiri mirch + 1 tsp red coarse grounder chillies + crushed black pepper, fry for 1-2 minutes.

Add cool boiled minced meat, fry well for 8-10 minutes on low heat. Don’t add any water. Add fine garam masala.

Cover it and simmer for another 5-7 minutes.

Garnish with Ginger julienne and fresh coriander leaves.

Serve with Fluffy Khamiri Naan or Rumali rotis.