Heat oil, and fry the sliced onions first till they turn golden brown. Add ginger and garlic paste, followed by the whole spices (cumin seeds, cloves, black peppercorn, cinnamon and black cardamom)
Cook for a minute till the flavour of the spices is released and then add the qeema.
Cook for 2-3 minutes till mince colour changes, and then add the powdered spices (red chili flakes, coriander seeds and salt).
Cook for a minute, and then add the tomatoes. Cook uncovered for about 20 - 25 minutes, stirring every few minutes. Use a wooden spoon to mash the tomatoes as they soften.
Once the tomatoes soften, turn the heat to medium high and saute the qeema on high heat to bhonofy it. The qeema is ready once the oil separates (you will see oil rising to the top).
The qeema will be on the dry side. Put green chilies and lemon juice and give dum for 5 mins.
DIVIDE THE QEEMA INTO 4 PORTIONS.
