Blend together tomatoes, garlic, ginger and green chilies into a fine paste.

Heat oil in a wok and add sliced onions. Cook until they turn golden.

Add onion-tomato paste and cook until the moisture evaporates and the oil separates from the gravy.

Add salt, red chili powder, turmeric powder, coriander powder, cumin powder and stir fry for 2-3 minutes until fragrant.

Add minced meat and mix well to avoid clumping up of the mince.

Cook on high for 10 minutes stirring frequently, until the raw smell of the meat goes off.

Add crushed green cardamoms, cover and cook for 5 minutes.

Add 2 cups of water, star anise and cinnamon sticks.

Mix, cover and allow to cook for 20 minutes until the keema is fully cooked.

Lastly, add garam masala, dried fenugreek, julienne cut ginger, green chilies and chopped fresh coriander.

Mix and turn the flame off and smoke the keema with live charcoal.

Serve immediately with roti or rice.

Enjoy!