Heat 1 tbsp. oil and 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 and all the dry spices mixed with some water. Stir fry till the oil separates.
Add the mince and mix everything well. Cover and cook till dry. Add 1/2 cup water. Cover and simmer on a low flame till done.
Add the boiled chickpeas and sauteed fenugreek leaves. Combine everything well and continue to stir fry for 2-3 minutes.
Switch off the flame and add the ghee. Give it a toss and transfer to a serving bowl. Serve as a side dish with rice or chapatis.
