Mutton kababs are made from minced mutton, mixed with aromatic spices. These can be deep-fried or shallow-fried to a golden color. Follow my recipe to make mutton kababs easily at home.
KEY TAKEAWAYS
- Mutton kababs are quite easy to make at home.
- Serve them hot with onion rings, tomato wedges, lemon slices, mint sauce, tomato sauce, mustard sauce, cucumber and carrot salad, or yogurt dip.
- Mutton kababs taste delicious, smokie and spicy.
- Try egg kabab, fish kabab, paneer kabab, soybean kabab, corn kabab, lentil kabab, and vegetable kabab as alternatives.
I surprised my dad with this recipe once. One day, when he got home, he stopped at the door smelling the aroma of hot mutton kababs. There was surprise on his face, his eyes got huge, and he said, “Wow! What a perfume!” Then we both sat together and ate. After the first bite, I could see the happiness on my dad’s face and he gave me a thumbs up with a big smile. My heart was full of pleasure.
How to Make Mutton Kabab? (Step by Step Guide with Images)
Step 1: Soak split chickpeas. (100 gm, for 2 hours).
Step 2: Strain and keep aside.
Step 3: Put 500 gm of small pieces of boneless mutton in a pressure cooker.
Step 4: Then add the soaked chana dal, 20 pieces black pepper, 3 bay leaves, 4 dry red chilies (without stalk, torn in half), 5 pods green cardamom, seeds of 3 black cardamoms, 1 small mace, 1 small cinnamon stick broken into smaller pieces, 1 piece, large, roughly diced onion, 5 cloves, 1 tbsp ginger garlic paste, 1 tsp roughly chopped fresh green chilies, 1 tsp cumin seeds, and 1 tsp roughly crushed coriander seeds.
(Pro tip: Do not add whole black cardamoms. It will leave the fibers of the skin which will affect the taste adversely).
Step 5: Then add 1 cup water.
Step 6: Mix everything.
Step 7: Cover and cook till 1 whistle on a high flame and then on a low flame for about 30 minutes till everything boils nicely.
Step 8: Mix and mash nicely.
Step 9: Add 1 tsp of salt. Mix.
Step 10: Transfer it to a bowl. Let it cool down.
Step 11: Crack 1 egg and add ½ tsp salt, 1 tsp kabab masala powder, 2 finely chopped fresh green chilies, and 2 tbsp of finely chopped fresh coriander leaves.
Step 12: Mix nicely.
Step 13: Put 2 pieces of hot charcoal, 2 pieces of cloves, and 1 tsp ghee in a small bowl. Place it in the middle of the mixture.
Step 14: Cover it. Let it smoke for 30 seconds.
(Pro tip: Do not smoke the mixture for a long time. It will give it a bitter taste).
Step 15: Shape the kababs.
Step 16: Heat 1 tbsp oil in a non-stick frying pan on a high flame. When it is hot, reduce the flame to medium and release each kabab piece gently.
Step 17: Flip each when one side is cooked.
Step 18: Remove them when golden brown.
Step 19: Put them on a piece of tissue paper to absorb the excess oil.
Step 20: Your homemade spicy and tasty mutton kababs are made now. Lay them on a plate nicely and serve them hot with onion rings, tomato wedges, a piece of fresh lettuce leaf.
Recipe Card
Mutton Kabab
Ingredients
- 500 gm mutton boneless, small pieces
- 100 gm split chickpeas chana dal
- Water As required to soak chana dal
To make the kabab mixture:
- 20 pieces black pepper
- 3 pieces bay leaves
- 4 pieces dry red chilies Without stalk, torn in half
- 5 pods green cardamon
- 3 pods black cardamom only seeds
- 1 piece mace small
- 1 piece cinnamon small stick, broken into smaller pieces
- 1 piece onion large, roughly diced
- 5 pieces cloves
- 1 tbsp ginger garlic paste
- 1 tsp green chilies roughly chopped
- 1 tsp cumin seeds
- 1 tsp coriander seeds roughly crushed
- 1 cup water
- 1 piece egg
- 1.5 tsp salt
- 1 tsp kabab masala powder
- 2 pieces green chilies finely chopped
- 2 tbsp coriander leaves finely chopped
To smoke the mixture:
- 2 tsp ghee
- 2 pieces hot charcoal small
- 2 pieces cloves
For frying the mutton kababs:
- 1 tbsp Cooking oil
Instructions
- Soak split chickpeas. (100 gm, for 2 hours).
- Strain and keep aside.
- Put 500 gm of small pieces of boneless mutton in a pressure cooker.
- Then add the soaked chana dal, 20 pieces black pepper, 3 bay leaves, 4 dry red chilies (without stalk, torn in half), 5 pods green cardamom, seeds of 3 black cardamoms, 1 small mace, 1 small cinnamon stick broken into smaller pieces, 1 piece, large, roughly diced onion, 5 cloves, 1 tbsp ginger garlic paste, 1 tsp roughly chopped fresh green chilies, 1 tsp cumin seeds, and 1 tsp roughly crushed coriander seeds. (Pro tip: Do not add whole black cardamoms. It will leave the fibers of the skin which will affect the taste adversely).
- Then add 1 cup water.
- Mix everything.
- Cover and cook till 1 whistle on a high flame and then on a low flame for about 30 minutes till everything boils nicely.
- Mix and mash nicely.
- Add 1 tsp of salt. Mix.
- Transfer it to a bowl. Let it cool down.
- Crack 1 egg and add ½ tsp salt, 1 tsp kabab masala powder, 2 finely chopped fresh green chilies, and 2 tbsp of finely chopped fresh coriander leaves.
- Mix nicely.
- Put 2 pieces of hot charcoal, 2 pieces of cloves, and 1 tsp ghee in a small bowl. Place it in the middle of the mixture.
- Cover it. Let it smoke for 30 seconds. (Pro tip: Do not smoke the mixture for a long time. It will give it a bitter taste).
- Shape the kababs.
- Heat 1 tbsp cooking oil in a non-stick frying pan on a high flame. When it is hot, reduce the flame to medium and release each kabab piece gently.
- Flip each when one side is cooked.
- Remove them when golden brown.
- Put them on a piece of tissue paper to absorb the excess oil.
- Your homemade spicy and tasty mutton kababs are made now. Lay them on a plate nicely and serve them hot with onion rings, tomato wedges, a piece of fresh lettuce leaf.
