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Kachay Qeemay Kay Kabab on a silver platter with parchment paper, chutney and garnishes

Kachay Qeemay ke Kabab or Galawat ke Kabab

A kabab with a creamy spiced interior studded with diced onions and chillies
Course Side Dish
Cuisine Indian, Pakistani
Keyword Kachay Qeemay ke Kabab, Galawat Ke Kabab, Galauti Kabab
Author Sarah Mir


  • 2 lb ground beef (lean)
  • ½ - ¾ cup papaya paste / ground papaya
  • 1 ¼ cup besan, roasted
  • 2 tbsp ginger paste
  • 1 ¼ cup minced onion (2 medium)
  • 8-10 roughly chopped green chilies
  • 2-2.5 tsp salt (for Pakistan use 2 as the salt is sharper)
  • 1 tsp red chili powder/ cayenne
  • 1 tsp red chili flakes
  • 1 tsp pepper
  • 1 tbsp garam masala powder
  • 2 tsp cumin seeds, dry roasted and ground
  • 1 tsp coriander seeds, dry roasted and ground


  • Combine all the ingredients and leave it marinate for at least 6 hours or preferably over night
  • When ready to eat fry them in oil on medium low heat, frying at a high heat will make the kababs hard, you want to cook the inside and char the outside a little.
  • Serve hot with chapati


For a kabab you can shape use ½ cup of papaya paste, but for a creamier more paste like kabab increase it to ¾ cup.