Marinate the mince with raw papaya paste, ginger, garlic and salt to taste. Dry roast the cumin, anise and coriander seeds with poppy seeds separately. Bring ghee to smoking point.
Put in the nutmeg, cinnamon and mace and remove after 5 seconds. Finely slice the onions, fry to a crisp brown. Make a paste of the roasted spices black pepper, red chilli powder, fried onions and 5 — 6 flakes of garlic, followed with cooked ghee.
Mix well into the marinated mince paste. Heat a piece of coal in a bowl. Place the mince in a bowl. Make a depression in the centre. Place the bowl of coal into the pot. Add the cloves and cover immediately for five to ten minutes.
In a hot pan, add oil and the smoked paste and cook for three minutes. To prepare the tarts, mix the baking powder in the flour and sieve it thrice to ensure even mixing of the two. Rub in the cold butter to make crumbs.
Add 4 tsp of cold water to bind it together. Do not knead the dough and refrigerate for 10-15 mins. Now, remove from the fridge and roll out to a thickness of ¼ inch. Line the tart tins with the dough and remove the extra from the edges using a sharp knife.
Poke with a fork and bake in a preheated oven at 180 degrees for 10-12 minutes till done. Remove and allow to cool. Fill the paste into the prepared tarts.
Toss all the ingredients for the salad in a clean bowl. Add lemon juice and olive oil and place the salad onto the plate or on top of the mince. Garnish well with cheese and serve.