Heat 1 tbsp. oil & saute the chopped garlic till light brown
in colour. Add the chopped fenugreek leaves and saute till
the moisture evaporates. Keep aside.
Heat remaining oil and temper with bay leaves, red chilies,
cumin seeds, cinnamon, cardamoms and cloves. Saute for a
few seconds.
Add the onion and saute till light brown.
Add the ginger-garlic paste, tomato paste & all the dry spices
mixed with some water. Stir fry till the oil separates.
Add the mince & mix everything well. Cover & cook till dry.
Add 1/2 cup water. Cover & simmer on a low flame till done.
Add the boiled chickpeas & sauteed fenugreek leaves. Combine
everything well & stir fry for 2-3 min. Add ghee & give it a toss.
Serve as a main / side dish with rice or chapatis.
