If you want to make a keema with no animal products, substitute the ghee for olive oil and the eggs for crumbled firm tofu. Gently crumbled silken tofu might give you a texture more similar to egg whites. However, I tend to prefer non-silken tofu in savory dishes because it has a meatier texture. Tofu is very neutral and should pick up the flavor of the Indian spices in this dish nicely.