Take the garlic, ginger, 1 green chili and papaya, blend it to make a paste.
Grind the poppy seeds, cumin, black peppercorn, clove, green cardamom and roasted chickpeas.
In a pan, pour the oil and fry the onions. When it turns golden brown, tip it out onto a plate and keep it aside. Don't throw the oil.
Heat the coal in a hot oven.
Add the poppy seed mixture, the paste, all the spices, yogurt, the oil and lemon juice to the minced meat and marinade for at least an hour.
Place the mince mixture in a saucepan and turn the heat to high. The mince and the yogurt will release its own water. When it releases the water, turn the heat down to medium and let it cook till the oil separates from the meat.
Cook for five more minutes and then add a piece of aluminium foil in the middle, add the hot coal on it. Pour a little oil from the meat on it and immediately cover the pan for 2-3 minutes.
Then take out the coal. Dish it out and then add the remaining green chilies (slit) and add coriander leaves or parsley for garnish
Serve with rice and flatbread. Warm the flatbread in the oven with the coal to give it an authentic oven flavour.