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In a bowl, combine the beef mince, ginger-garlic paste, lemon juice, green chillies, red chilli flakes, red chilli powder, turmeric, roasted crushed cumin and coriander, garam masala, ajwain, baking soda, salt, chopped onion, and fresh coriander.
Mix everything thoroughly until well combined. Cover and marinate in the refrigerator for 2–3 hours to allow the flavours to develop.
Add the tamarind pulp, coriander leaves, mint leaves, green chilli, garlic cloves, red chilli flakes, cumin seeds, sugar, and salt to a blender.
Grind until smooth. Add 1–2 tablespoons of water if needed.
Heat 2 tablespoons of oil in a pan over low to medium heat.
Take small portions of the marinated mince and drop them into the pan without shaping them.
Fry gently, turning occasionally, until golden brown on all sides and fully cooked through. Add the chopped green chilli to the pan while frying for extra street-style flavour.
Serve the hot, juicy goli kebabs with fresh green imli chutney, sliced onions, and soft pao. Enjoy them straight from the pan for the ultimate Pakistani street-food experience!