Heat oil and butter and add chopped onion. Sauté until just softened.

Add bay leaf, cinnamon stick, star anise, black cardamom, black peppercorns. Sauté until aromatic.

Add ginger and garlic paste. Sauté until aromatic. Do not let it brown.

Add salt, coriander powder, cumin powder and yogurt and mix well. Fry at high flames for 1-2 minutes until the color changes.

Cover and cook for 15-20 minutes on low flame until the moisture is evaporated and oil starts to release. Do not overcook otherwise mince will be dry.

In the meantime, make a fine paste of fresh coriander, fresh mint and green chilies with just a little water. Keep aside.

When mince is ready, add green paste, sliced onions, garam masala and dried red chilies.

Add to the mince and mix.

Now cover and cook for 5 minutes on low flame until the onions are soft but still crunchy.

Moist and spicy hara keema is ready. Garnish with chopped fresh mint and coriander leaves. Enjoy with Naan!