Go Back
+ servings
kacha keema kabab recipe

Kacha Keema Kabab Recipe Pakistani

Step by step video of kacha keema ke kabab. If you are looking how to make kacha keema ke mutton kabab then check it out. کچے قیمے کے کباب
5 from 2 votes
Print Pin
Course: Main Course, Snack
Cuisine: Indian, Pakistani
Keyword: kacha keema kabab, kacha keema kabab recipe, keema kabab
Prep Time: 10 minutes
Cook Time: 10 minutes
Resting Time: 30 minutes
Total Time: 20 minutes
Servings: 2 Persons
Calories: 442kcal
Author: Hina


  • Ingredients
  • Mutton: 500 gms
  • Ginger Garlic Paste – 1.5 Tsp
  • Onion Paste – 1 Tsp
  • Red Chilli Powder – 1 Tsp
  • Turmeric Powder – 1 Tsp
  • Garam Masala Powder – 1 Tsp
  • Coriander Powder – 1 Tsp
  • Cumin Powder – 1 Tsp
  • Roasted Chickpea powder bhuna channay ka powder – 1 Tbsp
  • Lemon juice – 1 Tsp
  • Beaten Egg – ½
  • Salt – To Taste
  • Kacha Papita Green Papaya for Galawat – 2 Tsp
  • You can also use Kachri Powder or Food tenderizer if you don’t have green papaya kaccha papaita.


  • Method:
  • 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 lamb to make this kabab. 
Always use a 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.


Calories: 442kcal