In a wok or large pan fry the onions in hot oil for 10 minutes on medium heat until light golden. Stir occasionally in the beginning for even cooking then more frequently as onion slices start to separate as threads.
Reduce heat and add whole and ground spices first, give it a stir then add ginger paste, green chili paste and garlic paste. Fry for few seconds.
Then add chopped or pureed tomatoes and salt, mix well, and cover. Cook for 3-5 minutes until tomatoes are soft.
Next, add mince meat, mix well and cover again. Cook for 12 minutes on medium heat.
Add whipped yogurt, butter, and lemon juice and fry (bhunna) qeema on medium-high heat, until oil separates and you see a brownish tinge. (For gravy: At this stage you may keep it dry or add up to ¾ cup water and cook for another 15 minutes on low-heat for bhuna keema gravy.)
Add pepper powder, sliced jalapeno, fresh coriander, and ginger slices for garnish.