Dry roast coriander seeds & cumin seed
Add ginger,garlic,fried onion ,dried chilis, anaar-dana and grind to coarse paste
Mix this paste,salt and curd to minced mutton
Leave it for minimum 30 minute (or 2 hour max)
After a good marination,mix chopped tomato to it
Leave it aside for 15-30 min only
Heat oil in a heavy bottom pan at medium heat
Add slowly marinated mutton to it
Now stir it contentiously for 2-3 min
Keep in mind that to cook perfect keema you need to maintain a medium temperature(170 F)
Slow cooking of your mince makes it perfect , if you make your temperature high enough than it will be chewy and loose its moisture
Cook the keema uncovered for about 8-10 min till it almost done
Now break an egg in a bowl and mix well with a spoon
Add cornflour to it and mix
Add this mixture to keema stirring it slowly with your spatula
Mix well and let it cook for another 5 min
Adjust salt