Heat 1 tablespoon of the ghee in a small pan. Add the onions and cook over medium heat until browned and caramelized. Set aside.

In a heavy-bottomed stockpot, heat the rest of the ghee over high heat until hot but not smoking. Add the minced garlic and cook for a few seconds. Add the ground lamb and fry over high heat for 3 to 4 minutes—stirring frequently until almost all of the pink of the meat is gone.

Add the chili powder, turmeric, cumin, coriander and salt. Cook over high heat, stirring frequently, for about 2 to 3 minutes. Lower the heat if the spices appear to burn. Add the caramelized onions, ginger, yogurt and tomato puree. Cover the keema and reduce the heat to maintain a simmer for 15 to 20 minutes.

The mixture should have a fairly thick, slightly saucy consistency. Add the fenugreek and the garam masala. Remove from the heat and allow to rest for 10 to 15 minutes before garnishing and serving.