Mutton Kabab Recipe – Simple, easy and quick lamb keema kabab recipe. Kababs originated from the Middle Eastern Cuisine and are a popular food through out the world. Traditionally kabab or kebab were chunks of meat grilled over charcoal fire. But in the modern days, these are also grilled in ovens and even fried.
These mutton kabab can be eaten as a appetizer with mint chutney or as a side with Biryani or any rice pulao or pilaf. I have also shared the recipe of mint chutney or kabab chutney in this post.
The recipe shared in this post gives you soft mutton kabab which are crisp outside, taste very delicious & flavorful. These are very very simple to make and even beginners can try them. The entire recipe is just made in 3 steps. Marinate the meat, shape to kababs and then grill or fry them.
In this post, I have shown the deep frying method. But you can also grill in oven or over direct charcoal fire. This recipe does not work for pan frying or tawa frying.
I have used lamb keema and you can replace it with chicken. I have made them to patties, you can also stick it to skewers. Just freeze for 30 to 60 mins until the meat is firm and then proceed.
How to Make Mutton Kabab
1. Drain any excess moisture from the keema before proceeding. Place it in a bowl. Please use finely minced keema as we don’t process it further.
2. Add flour and bread crumbs. You can also skip flour and just use bread crumbs.
3. Sprinkle salt, garam masala and coriander powder.
4. Add onions, mint, coriander and green chilies.
5. Next squeeze in the lemon juice.
6. Add ginger garlic paste.
7. Mix everything together. The mixture has to be firm and not soggy other wise the kababs will break while grilling or frying.
8. Divide the mixture to 12 parts and flatten them. You don’t need to grease your hands.
9. Heat oil in a pan. When it is hot, drop them and deep fry.
10. Flip them and fry until golden. Half way through you will need to fry on a medium flame.
11. Fry them until golden and crisp.
12. Remove to a kitchen tissue.
Serve mutton kabab with mint chutney or as a side in your meal.
Mutton Kabab Recipe | Mutton Keema Kabab Recipe
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- 400 grams mutton or chicken keema or minced meat
- 1 medium onion finely chopped
- ½ cup roasted besan or gram flour (substitute with bread crumbs)
- ½ cup bread crumbs (optional, use as needed)
- 1½ tsp garam masala or mutton masala (or use as needed)
- 1 tsp coriander powder or daniya powder
- ½ cup mint leaves or pudina chopped
- 1 to 2 green chilies chopped or paste (refer notes)
- ¾ tsp salt (use as needed)
- 1½ tbsp ginger garlic paste
- 2 tbsp lemon juice
- oil as needed for frying or grilling
- If using besan or gram flour roast it well on a medium flame until it turns fragrant. Set this aside. Cool this completely. You can skip this step by replacing gram flour with bread crumbs.
- Add mutton to a mixing bowl.
- Transfer the flour, bread crumbs, garam masala, coriander powder and salt.
- Next also add in finely chopped mint, coriander leaves, ginger garlic paste and green chilies.
- Pour lemon juice.
- Mix everything well to make a dough like mixture. Make sure it is not soggy and is firm. If the mixture is soggy add in more bread or besan.
- Cover and set aside for 30 mins to 1 hour. You can also refrigerate overnight.
Making mutton kabab
- Divide the dough to 12 portions and make balls.
- Then flatten them to 1/3 inch kabab. Set them aside in a plate.
- Deep fry them in hot oil until golden. Regulate the flame to medium after half done. When golden remove to a kitchen tissue.
- These can be grilled over the charcoal fire or grilled in oven at 240 C for 25 mins on each side. To grill in oven place them on a greased tray. Brush them lightly with oil.
- Serve mutton kabab with mint chutney or with biryani rice.
Green chilies: If you do not like the kabab to turn hot, then skip the green
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
To make mint chutney for kabab
1 cup hung curd or strained yogurt from here
1 cup mint or pudina leaves
Handful of coriander leaves
1 tbsp chopped onion (optional)
half tsp roasted cumin or jeera powder
half tsp sugar
salt as needed
1 small garlic clove
¼ tsp ginger grated
1 to 2 green chilies (use as needed)
I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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