Mutton Kabab Recipe Mutton Keema Kabab Recipe Mughlai Recipe

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. More Mutton recipes,Mutton KormaMutton CurryEasy Mutton BiryaniKeema recipe

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. Related Recipes

Recipe Card

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)