Lightly rinse the minced meat and place on a fine slotted colander to drain.
On a skillet, dry roast the cumin and coriander seeds separately. Remove and let them cool for a few minutes before grinding them to a fine powder. Keep aside.
Heat 1/2 cup oil in a wide, heavy based wok/kadai and fry the onions till they turn translucent. Then add the dry roasted cumin-coriander powder, cinnamon, cloves, black cardamom, pepper corns and green chillies (if using) and fry everything on a low heat for a couple of minutes.
Add the ginger and garlic pastes and fry for half a minute or till the raw smell vanishes. Then add the chopped tomatoes and fry very well on a low heat till the oil begins to separate. This step is very important.
Next, add the minced meat and fry it well. Do not add any salt at this stage as it will make the meat ooze out water, so fry on a low heat for at least 8-10 minutes.
Add the red chilli powder and continue to fry
When the meat is almost done and it looks dryish, add salt to taste and the tomato puree if required. Drizzle a few drops of lime juice and add more only if required. Continue to cook for a minute or two before adding the chopped coriander.
Garnish with ginger julienne and serve hot with pav or chapathi or rice