Then marinate the keema with the raw papaya paste, onion paste, ginger-garlic paste, mace powder, garam masala powder, coriander powder, red chilli powder, chana powder, cardamom powder, salt and keep it refrigerated for an hour.
After one hour, take out the keema mix from the refrigerator and grind the mix in a grinder.
Now make medium sized kebabs out of the mixture.
Heat oil in a non stick pan and fry the kebabs on very low heat for 15-20 minutes on each side as shown in the pic.
Make sure the keema is cooked well and both sides of the kebab gets golden brown in colour.
Once the kebabs are perfectly cooked, transfer them to a serving plate.