Properly wash the mutton mince (keema) and squeeze water.
In a bowl, add mutton mince (keema).
Also, add salt, red chili powder, turmeric powder, coriander powder, and garam masala powder.
In the same way, heat up the frying pan and toast cumin seeds, whole red chili, coriander seeds and fennel seeds until it gets aromatic.
Now make a powder of all these spices and add in mutton mince bowl.
Along with this, add ginger garlic paste.
Add green papaya paste as meat tenderizer.
Now add yogurt and mix all the spices with meat.
Marinate for 01 hour to settle spice flavor.
After 1 hour, in a frying pan, add cooking oil and heat it up.
Pour the marinated mince (keemin heated oil.
Stir well to fry mince with oil.
Now sprinkle crushed brown onion.
Cover for 25 minutes to tender meat.
Note down the water level. If the meat is dry then add little water otherwise cover and cook on low heat.
After 25 minutes, fry the kabab until the oil floats over the surface.
Add butter and give it a good stir.
Now dish it out and garnish with julienne ginger and freshly squeezed lemon.
Fry kabab is ready to serve.