Begin by preparing the keema. In a saucepan, heat oil and brown onions on medium-low heat for 10 minutes. Add spices listed under keema (red chili powder, turmeric powder, cumin and coriander powder and stir for a few seconds until fragrant. Add a splash of water to deglaze the pan if needed.
Add tomatoes and fry on high heat until they soften, about 7 minutes.
Add ground beef, salt, approximately ½ cup of water and let it cook on medium to low heat for 45 minutes.
To prepare the soup, bring 2 quarts of water to a boil. Add salt, oil, noodles, mint, dill, chopped spring onion and spinach. Once the broth begins to simmer, add green chilies, red beans and garbanzo beans. After 5 minutes, add the keema prepared earlier, and ginger and garlic powder, and let it simmer on low heat for a couple of minutes.
While the beef cooks in the broth, whisk 3 cups of sour yogurt and add a teaspoon of garlic (if using) in a deep serving dish.
Once the noodles are done, strain them with a slotted spoon and begin to add them to the yogurt. Top with broth and set aside.
Begin to get the tempering ready. Heat ½ cup of oil and fry crushed garlic and red chili powder for a few seconds. Pour it over the soup. Sprinkle with dried mint.