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keema kabab

Keema Kabab

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.
5 from 2 votes
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Course: Side Dish, Snack
Cuisine: Indian, Pakistani
Keyword: keema kabab
Prep Time: 10 minutes
Cook Time: 20 minutes
Resting Time: 30 minutes
Total Time: 30 minutes
Servings: 2 Persons
Calories: 442kcal
Author: Hina

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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.

Nutrition

Calories: 442kcal