Give yourself time to savor this dish: The slightly runny yolk along with a bit of spicy meat spooned onto a warmed roti is just heavenly. You could also serve the kheema with steamed rice.
Put the tomatoes and chiles in a blender and blend to a smooth paste. Transfer to a bowl and set aside.
Place a nonstick saucepan over medium heat and add the ghee. When small bubbles appear at the bottom of the pan, add the ginger and garlic, and sauté for 1 minute. Add the onions and sauté for 2 minutes or until the onions are lightly colored. Add the turmeric,