Mix all and marinate overnight (8 to 32 hours) the in fridge or at least 2 hours on the counter in a cool dry place. Cover the ground meat with a thin cloth or mesh to allow air circulation.
Heat oil in a pan fry chopped until until golden brown.(Protip: You can also use crushed and fried onions to save time.)
Add marinated ground meat. Cover the pot and cook for 10 minutes on medium heat. As the keema begins to cook, it will release the juices and it will get easy to stir. Give it a good stir and break the lumps. Cover and continue to cook on low heat until water dries.
Most of the water has dried. Now we need to sear (bhunna) the dum ka keema for about 10 minutes until keema turns brown, a little darker in color.
Dry roast gram flour in a pan for 1 minute with constant stirring until fragrant. Add gram flour to mince and mix well. Remove from heat.Protip: Adding gram flour is optional as it mellows down the flavor. Use it only if adding half a cup of water in step 8.
Heat at least 2 inch piece of thick charcoal. It has to be red hot. In a wide pot place the coal on the keema as shown in above picture. Drizzle oil and cover the keema tightly. Smoke for 10 minutes.
If you like keema to be juicy add ½ water and let keema simmer on low for 5 minutes until you see the oil separating on the sides of the pan.Protip: You may keep it dry and skip this step and also gram flour.
Dish out the keema and add a small dollop of butter in the middle. Garnish it with loads of ginger, fresh mint, and sliced onion salad.