Sauté the onions, peppers and pine nuts in the ghee in a heavy-bottomed pan over medium heat for 5 minutes, until the onions are translucent.
Add the garlic and cook another 3 minutes until fragrant.
Combine the meat with spices (except the mint) and brown with the onions, breaking up the meat with a wooden spoon, about 8 minutes.
Transfer everything to a casserole oven dish.
Cook on low oven at 120C for two hours.
Add chopped mint 20 minutes before serving.
Add salt and pepper to taste, then serve in soft lettuce or iceberg lettuce shells with a green salad and optional cumin spicy quinoa.