Скачать или смотреть Tawa Kabab/Kache Keeme k Kabab/ Quick Keeme Kabab/Iftar Recipes/ Mutton Chapli Kabab/Ramzan Special

Tawa Kabab/Kache Keeme k Kabab/ Quick Keeme Kabab/Iftar Recipes/ Mutton Chapli Kabab/Ramzan Special

‪@ArwaaKhan-y2f‬ @Arwaa's Kitchen

Kachay Keeme ke Kabab (Raw Mince Kebabs) are a beloved Pakistani and Indian staple. Unlike Shami Kababs, where the meat is boiled first, these are made with raw mince, resulting in a juicy, melt-in-your-mouth texture with a smoky aroma.

​1. Prep the Meat
​Ensure your mince is very fine (twice-ground is best). Most importantly, drain all excess water from the meat. If it's wet, the kababs will fall apart in the pan.
​2. The Marination (Crucial Step)
​In a large bowl, mix the mince with the papaya paste, ginger-garlic paste, and all the dry spices.
​Tip: If you are using raw papaya, let it marinate for at least 2 hours (or overnight in the fridge). This breaks down the fibers for that signature "silky" texture.
​3. Add the Texture
​Add the squeezed onions, green chilies, herbs, and roasted gram flour. Knead the mixture like dough for about 5 minutes. This releases the proteins and helps the kababs stick together without needing too much flour.
​4. Shape and Fry
​Grease your palms with a little oil.
​Take a small portion and flatten it into a thin patty. (They shrink and thicken when cooking!)
​Heat oil in a shallow pan over medium-low heat.
​Fry each side for 4–5 minutes until deep golden brown. Do not flip too early, or they might break.