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fry kabab recipe

Karachi Burns Road Waheed Kabab Fry Recipe - Keema Fry Kabab

Sharing Karachi burns road famous "Fry kabab" recipe. If you love the taste of waheed kabab house then here is the recipe for you to try at home. Watch!!
5 from 2 votes
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Course: kabab, Main Course
Cuisine: Indian, Pakistani
Keyword: chapli kabab recipe, fry kabab, fry kabab recipe, pakistani kabab
Prep Time: 20 minutes
Cook Time: 30 minutes
1 hour
Servings: 4 Persons

Ingredients

  • Mutton Mince (Keema) – 500 gms
  • Salt – ½ Tsp
  • Red Chili Powder – 1 Tsp
  • Coriander Powder – 1 Tsp
  • Turmeric Powder – ½ Tsp
  • Garam Masala Powder – 1.5 Tsp
  • Cumin Seeds – 1 Tsp
  • Whole Red Chili – 5
  • Coriander Seeds – 1 Tsp
  • Fennel Seeds – ⅓ Tsp
  • Gram Flour (Besa– 1 Tbsp
  • Ginger Garlic Paste – 1.5 Tsp
  • Green Papaya Paste (meat tenderize– 1.5 Tsp
  • Yogurt – 1 Tbsp
  • Cooking Oil – 1.5 Tbsp
  • Brown Onion (Crushe– 1.5 Tbsp

Instructions

  • 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.
  • Mix well.
  • 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.