Mutton keema – ½ kg 

Onion – ½ – to marinate 

Onion – 2, chopped finely (for frying) 

Onion 2 – chopped finely (to be added to the cooked keema) 

Garlic – 8 pcs 

Ginger – 1 inch 

Garam Masala powder – 1 ½ tsp 

Dhania powder – 2 tsp – dry roast on tawa and cool 

Jeera powder – 2 tsp – dry roast on tawa and cool 

Red chilli powder – 1 ½ tsp 

Green chillies – 5, washed and chopped 

Corriander leaves, 2 tbsp – washed and chopped 

Pudina leaves – 10-12 leaves, washed and chopped 

Dry papaya – 2-3 pcs of 1 inch each 

Salt to taste 

Besan – 2 tbsp, dry roast in a tawa and cool. 

Procedure 

Make a paste of dry papaya, ½ onion, ginger, garlic and salt. Mix this paste with the keema and marinate for 1 hour. 

Put 2 tbsp of oil in kadai. Add the chopped onion and fry well. Add the keema in this and fry till it is dry. Remove from fire and cool. Now add the roasted besan, dhania and jeera powder, red chilli powder, garam masala, chopped onion, chopped green chilies, chopped coriander and mint leaves to the cooked keema and mix well.  

Put little oil ( ½ tsp) in a non stick pan. Make small patties of the keema and fry in the pan. Serve hot with some mint chutney.