Rinse the keema and drain all the water. Make sure you squeeze all the water out of the keema, otherwise it would be difficult to make golis/balls later on.
In a bowl, add mutton keema, curd, ghee, chopped onion, ginger, garlic, green chilli, mint leaves, coriander leaves, raw papaya paste, lemon juice, coriander seeds, red chilli powder, chaat masala powder, garam masala powder and salt. Mix well.
Let it marinate for 1-2 hours in the refrigerator.
After that add the roasted besan in batches. Start with adding ⅓-½ cup of besan. Mix it in the keema mixture. If it feels moist/wet, then add more. It should feel like soft dough.
I have added 1 cup of besan. You may require more or less besan depending upon the moisture content of keema and other fresh ingredients. So add besan accordingly.
Grease your palm/fingers with oil. Take a small portion of the keema mixture, and shape it into a ball or goli.
Place it on a plate. Make the rest of the keeme ki goli in the same manner.
Heat oil in a pan over a high flame/heat. Add the keema golis/balls. Avoid overcrowding the pan.
For the first few seconds, don’t stir. Just let them cook.
Then lower the flame/heat to medium-high. Give them a stir.
Cook until they are golden brown in colour. Take them out. Fry the rest of the keema golis.
Transfer them to the serving bowl. Sprinkle fresh coriander leaves.
Serve keeme ki goli with lemon wedges and green chutney.