PREPARATION

1. Heat 55 grams ghee in a pot, add 235 grams onions and fry until it turns golden brown in color.

2. Transfer it to a blender, add 40 milliliters water and blend it into a paste. Keep aside.

3. In a mixing bowl, add 500 grams minced keema, 1 teaspoon ginger paste, 1 teaspoon garlic paste, 45 grams raw papaya, 1 tablespoon coriander powder, 1 teaspoon roastedcardamom powder, 1 teaspoon roasted cumin powder, 1/2 teaspoon roasted cinnamon powder, 1/4 teaspoon roasted black cardamom powder, 1/4 teaspoon roasted macepowder, 1/8 teaspoon nutmeg, 1/4 teaspoon black pepper and mix all the ingredients well.

4. Marinate it for 2 hours.

5. Heat 2 tablespoons oil in a pot, add the marinated keema in it and mix it well.

6. Add 1 teaspoon salt, 1 teaspoon red chili and mix it again.

7. Cover it with lid and cook for 25 - 30 minutes.

8. Place a bowl in it. Add a charcoal, 1 teaspoon ghee, 1/4 teaspoon cloves and cover it with lid for 5 minutes.

9. So, it gets a smoky flavour.

10. Remove the bowl.

11. Garnish with coriander.

12. Serve.