For Marination - in a bowl add Keema, add yogurt, nutmeg powder, mint leaves, coriander powder, red chilli powder, turmeric powder, salt, coarsely crushed ginger-garlic-green chillies-salt. Mix well with your hands

In a wok heat ghee and add bay leaf, Cloves, stir, add marinated mince meat, on low flame stir and cover to cook for 25 mins. The Keema doesn’t need water as yogurt will release water, should be dry, set aside. Discard bay leaf.

In another wok heat ghee add chopped onions, stir and cook to make it brown in colour. Add ginger - garlic paste. Cook for 2-3 mins to do away with raw smell, add coriander powder, turmeric powder, red chilli powder, add chopped tomatoes. Add 1/4 cup water and mix well

Cook for 15 mins covered. Add cooked Keema and add 1 cup water. Cook on low flame. Consistency should be watery

Add coriander stems chopped, add mint leaves, add coriander leaves chopped and chopped green chillies. Cook for 2 mins. Switch off the flame

Add black pepper powder, add butter which will give a shine to the masala, set aside to serve