• In a large mixing bowl, add Mutton mince (keema), 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.
• Now add green papaya paste (kacha papita) — this is the secret ingredient that makes the kebabs galawatdar (melt-in-the-mouth).

  Tip: If you don’t have papaya, use Kachri powder or a natural meat tenderizer instead.
• Add chopped green chilies and fresh coriander for aroma and freshness.
• Finally, pour in the half-beaten egg and mix everything well using your hands until the keema mixture becomes smooth and slightly sticky.

Marination Time

• For the best flavor and tenderness, marinate the mixture for at least 1 hour (and up to 4–5 hours if you have time).This helps the meat absorb all the spices and tenderizer, giving it a soft and juicy texture.

Shape The Kebabs

• Rub a little oil on your palms and shape the mixture into small, round patties (kabab patti).

  Keep the thickness medium — not too thin, not too thick — for even cooking.

Pan Fry The Kebabs

• Heat oil in a nonstick frying pan over medium-high heat.
• Once hot, place the kebabs gently in the pan and fry until golden brown on one side.

  Tip: Start on high heat to seal the moisture and lock in juiciness.Once one side gets a golden crust, flip and cook the other side on medium heat.Gradually reduce the heat to low and let the kababs cook from inside — this ensures soft, tender, melt-in-mouth texture.Total frying time: around 20 to 25 minutes.

Bake The Kebab

• Preheat the oven to 375°F (190°C).Line a baking tray with parchment paper or lightly grease with oil.Place the shaped kababs on the tray — keep space between each piece.Brush kababs with a little oil on both sides to prevent drying.Bake for 18–20 minutes, flipping halfway through.For extra color, broil for 3–4 minutes at the end until golden brown.🧡 Result: Juicy, tender, evenly cooked kababs with less oil and rich flavor.

Air Fryer Kebab

• Preheat air fryer to 180°C (350°F) for 3 minutes.Brush or spray a little oil on the air fryer basket.Place kababs in a single layer — don’t overcrowd.Air fry for 12–15 minutes, flipping halfway through.Lightly brush with oil if needed for an even golden crust.🧡 Result: Crispy outside, soft and melt-in-mouth inside — perfect for guilt-free snacking!

BBQ Kabab (Dhungar Method)

• Place the cooked kababs in a bowl.Heat a small piece of charcoal until red hot.Put it in a small metal bowl or foil cup, place it in the center of kababs.Add ½ teaspoon of ghee or oil on the hot coal and cover the lid immediately.Let it smoke for 3–5 minutes — then remove the coal.🧡 Result: A royal smoky aroma that takes your Galouti Kabab to the next level.

Serve

• Your Kacha Keema Kabab (Galouti Kebab) is ready — soft, aromatic, and irresistibly juicy!

  Serve hot with Green Chutney, Tandoori Naan, or Paratha for a royal Mughlai-style meal.