mutton kabab

Mutton Kabab Recipe-Mutton Keema Kebab

Preparation time-45 minutes


  • Mutton mince/keema (washed)-250 gm
  • Chopped onion-2 (medium)
  • Ginger chopped-2 inch
  • Garlic cloves-12 to 15
  • Coriander leaves-1/3 cup
  • Mint leaves-1/3 cup
  • Lemon juice-2 tbsp
  • Dry red chilli-2
  • Cumin seeds-1 tsp
  • Egg-1 or 2
  • Salt to taste
  • Ghee: 2-3 tbsp
  • Cooking oil-3 tbsp


  • Turn on the flame and heat a pan.
  • Add ghee and let it heat, add cumin seeds, dry red chilli, ginger and garlic cloves.
  • Fry it for a minute on medium flame, add chopped onion and fry it for a minute on medium flame.
  • Add mutton keema/mince and salt to taste, mix it and cook it on high flame for 2-3 minutes to dry the water of mutton.
  • Cover the pan and cook it on medium flame for 8-10 minutes (keep stirring in between).
  • Cover the pan and cook it on low flame for 10-12 minutes, keep stirring in between.
  • Turn off the flame and let it cool down.
  • Put the cooked mutton keema in the blending jar, add coriander leaves, mint leaves and lemon juice.
  • Blend it for 30-40 seconds (do not add water) and take it out in a bowl.
  • Crack the eggs in a bowl, whisk it and keep it aside.
  • Take small portion of the prepared keema¬†mixture and make a small ball.
  • Gently press it on your palm to give kabab shape, repeat the process to make all the kababs .
  • Heat a pan/tawa, add one tbsp oil or ghee and let it heat.
  • Dip the kababs in the whisked egg and put them on the tawa/pan one by¬†one.
  • Fry it for 2 minutes on low flame then gently flip to fry other side.
  • Fry the other side alos for 2 minutes on low flame.
  • Take out on the kitchen towel to absorb extra oil.
  • Serve hot with green chutney and onions.

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