Take a mixing bowl add mutton keema, tomato paste, onion paste, ginger garlic paste, grated papaya, gram flour, garam masala and salt.
Mix evenly then take a handful marinated keema fill with a kaleji piece. Make all keema balls and keep aside.
Take a pan add add oil then except papaya all ingredients one after another. Saute for a few minutes.
Then add kaleji pieces and stir for a few minutes. Add little water started boiling then add all keema balls. Cover with lid and cook for 15 to 20 minutes.
Then ready to serve with rice, pulav/ rumaali roti/ chapati/ paratha/ naan/ tandoori roti.
Video
Notes
Note :
Homemade garam masala
Dry roasted all whole spices separately. Red chilli, black pepper, bay leaves, shahi jeera, coriander seeds, poppy seeds, Jaipal, jabitri. Then grind with hand and keep in a air tight container.