Keema kabab prepared with ground mutton or beef gives a special kabab flavor, juiciness, and tendering bites while eating. Here is a simple, easy and quick keema kabab recipe that you can prepare at home using a handful of ingredients. Best recipe of Pakistani and Indian food to serve as party food for dinner or lunch.
In my mutton recipe collection, you will find a variety of dishes but this kabab recipe is my personal favorite and I recommend my readers to surely try this recipe due to the unique taste and compelling aroma. It's a restaurant-style mutton keema kabab also famous as Ghost Ke Kabab or simple mutton kabab.
About Keema Kabab
It's a form of meat kabab prepared with finely ground meat (pissa keema) and spices by marinating with meat tenderizer to make the kabab soft, tender and juicy. Mostly meat kabab prepared with Lamb and chicken. Then it's been fried or baked to cook the meat. It's has special taste and unique aroma that tempts to eat.
You can make these kabab using kabab powder or raw papaya as meat tenderizer. It will help to break down the tough meat muscles to make them soft.
Why to Use Raw Papaya (Unripe) As Meat Tenderizer?
Because it's natural and healthy to use. To use it, first wash properly and cut into slices with skin. Remove the seed part. Blend with little water or oil and add in meat to marinate. It has special enzymes that will make the meat soft after cooking.
Mutton/lamb/beef: This recipe can be prepared with mutton, lamb or beef. I used mutton.
Ginger Garlic and onion Paste: Used Freshly made paste
Seasoning: Salt, Red Chilli Powder, Coriander Powder, Cumin Powder, Homemade Garam Masala Powder. (Turmeric powder is optional).
Chickpea powder: used roasted version of chickpea powder locally famous as bhuna channay ka powder.
Egg: Used half-beaten egg as a binding agent.
Meat Tenderizer: Used green pappaya (Kacha pappita) paste. You can also use Kachri Powder or another food tenderizer if you don't have green papaya in reach.
How to Make Keema Kabab
Pan Fried Idea
Let's Make Kabab Mixture: In a bowl, add Mutton, ginger garlic paste, onion paste, red chilli powder, turmeric powder, garam masala, coriander powder, cumin powder, roasted chickpea powder (buna chanay ka powder), lemon juice, and salt. Add kacha Papita (Green Papaya for Galawat). You can also use Kachri Powder or Food tenderizer if you don't have green papaya (kaccha papaita). Also, add green chilies and fresh coriander. Mix all the ingredients together with beaten egg.
Marination Time: For the best result, rest the kabab mixture for 1 hour (minimum) and 4 to 5 hours maximum.
Kabab Formation: Rub oil on hands and make kabab in a round/circular shape.
Pan Frying: Now shallow fry kabab until getting golden brown color from both sides.
Frying Tips: Initially fry kabab on high heat to secure the moisture and to intact the kabab juiciness. If you fry kabab on low heat then it will release water and taste like rubber. Once the kabab forms the slightly brown roasted texture then flip and cook from other side on high to medium heat. After few minutes turn the heat to medium to low to cook from inside. It will take around 20 to 25 minutes to cook kabab with tender, juciy and soft texture.
Kacha Keema Ke Kabab is ready!!
You can serve it with Green Chutney and Tandoori Naan to make it more delicious and tasty.
How to Bake
Preheat the over at 220C. In a baking tray, place the aluminum foil and drizzle oil and rub it through out the foil. Place the kabab on tray with some distance. Drizzle more oil over the kabab. Bake for 30 minutes. Broil for 5 minutes.
Baked keema kabab are always comes out with salivating roasted aroma. You can make the combo with some roasted veggies to make it more tempting. Baked onions are always a great idea and pair up with kabab.
Air Fryer Keema Kabab
Yes, it's a great idea to make keema kabab in Air fryer. Preheat the fryer at 200C and place the kabab in tray (Don't overcrowd). Spray oil on kabab at both sides. Keep the tray in air fryer basket and cook for 15 to 20 minutes. After 8 minutes, flip the sides of kabab to get golden roasted color from both sides.
Keema Kabab Video
Famous in Pakistan and the most demanding Pakistani dish that people love to eat. So let's move to Hinz Cooking kitchen and make this recipe.
Soft Kabab Tips
- Take finely ground mince from the butcher shop or use your chopper to grind.
- Add meat tenderizer (Kaccha Pappita) to make a soft and juicy kabab.
- Add the spices with proper ration to balance the taste of kabab.
- Use natural meat tenderizer (Kaccha pappita - raw pappaya/green pappaya).
- Use tight hands to make kabab patti to avoid cracks in meat.
- Always fry kabab at high temperature and as it starts getting roasted texture, turn the heat to medium to cook from inside.
- Don't overcrowd the kabab in pan otherwise, it will release water.
- Kabab takes 20 to 25 minutes to cook on stovetop.
Q & A
Yes, it's kacche keema ke kabab famous in Pakistan.
You can call it galawat ke kabab as we have added Kaccha pappita for galawat. Authentic galawat ke kabab are like fry kabab prepared in pan on dum (steam).
Yes, you can use the same recipe to make gosht ke kabab.
Yes, you can to make beef keema kabab.
Here are few reasons that may cause to break kabab.
1. If the mince is not finely ground
2. Kabab patti prepared with lose hands. Check the tips section of this post.
3. Frying kabab at wrong temperature can easily break the kabab.
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- 500 g Mutton
- 1.5 teaspoon Ginger Garlic Paste
- 1 teaspoon Onion Paste
- 1 teaspoon Red Chilli Powder
- 1 teaspoon Turmeric Powder Optional
- 1 teaspoon Garam Masala Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Cumin Powder
- 1 tsbp Roasted Chickpea powder bhuna channay ka powder – 1 Tbsp
- 1 teaspoon Lemon juice
- ½ Beaten Egg
- 1 teaspoon Salt
- 2 teaspoon Kacha Papita Green Papaya as tenderizer (galawat). You can also use Kachri Powder or Food tenderizer if you don’t have green papaya
- In a bowl, add Mutton, ginger garlic paste, onion paste, red chilli powder, turmeric powder, garam masala, coriander powder, cumin powder, roasted chickpea powder (buna chanay ka powder), lemon juice, and salt.
- Add kacha Papita (Green Papaya for Galawat). You can also use Kachri Powder or Food tenderizer if you don’t have green papaya (kaccha papaita).
- Also, add green chillies and fresh coriander.
- Mix all the ingredients together.
- Now add beaten eggs and mix again.
- Rub oil on hands and make kabab in a round/circular shape.
- For best result, rest kabab for 1 hour before frying.
- Now shallow fry until getting golden brown colour from both sides.
- Use mutton/lamb to make this kabab.
- Don't skip meat tenderizer if you are making beef keema kabab.
- Best to use a natural meat tenderizer to tender the meat.
- Kacha pappita (raw papaya) used as a meat tenderizer as it's healthy and nutritious. You can click to check how to store the meat tenderizer for a long time.
- Never marinate for too long otherwise the kabab will break. (4 to 5 hours will be enough for marination).
- Always shallow or pan fry the kabab.
- Use a spatula to flip the kabab.