Add the minced meat, ginger garlic paste, fried onions, plain yoghurt, lemon juice, Bihari kebab masala, raw papaya paste, roasted crushed coriander seeds, roasted crushed cumin seeds, crushed red pepper, and chaat masala to a large mixing bowl.

Mix the meat and seasonings thoroughly until the marinade evenly coats all of the minced meat.

Cover the bowl and marinate the keema in the refrigerator for at least 480 min.

Heat 2 tbsp of ghee in a heavy pot over high heat.

Add all the marinated minced meat to the hot ghee and fry on high heat for 5 min.

Reduce the heat to medium and cook the keema in its released juices for 20 min.

Stir the keema occasionally while it cooks to prevent sticking and ensure even cooking.

Increase the heat to high and cook for 10 min until most liquid evaporates and ghee rises to the surface.

Stir the keema at intervals while drying the liquid, scraping the bottom of the pot as needed.

Heat 1 piece of charcoal directly over the stovetop flame until fully glowing and ash-covered.

Place the hot charcoal in a small heatproof bowl set on top of the cooked keema and drizzle it with 1 tsp of ghee.

Cover the pot immediately and smoke the keema for at least 15 min before removing the charcoal bowl.

Finely slice the onion and fresh ginger for the garnish.

Garnish the hot Bihari keema with sliced onion, fresh ginger, and coriander leaves leaves before serving.