How to make Parsi Style Mutton Kababs - Deep fried mutton mince kababs made in the Parsi way.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Mutton mince (keema) (मटन का कीमा), Salt (नमक)

Cuisine : Parsi

Course : Snacks and Starters

Parsi Style Mutton Kababs Recipe Card

Parsi Style Mutton Kababs

Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.

For more recipes related to Parsi Style Mutton Kababs checkout Seekh Kabab, Keema Roll, Cheesy Mutton Burger, Lacy Mutton Cutlets . You can also find more Snacks and Starters recipes like 1976 Lamb Kababs, Savoury Biscuit and Paneer Canapes, Racha Mushrooms, Cajun Vegetable Pizza.

Prep Time : 41-50 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Parsi Style Mutton Kababs Recipe

  • Mutton mince (keema) 250 grams

  • Salt to taste

  • Red chilli powder 1 teaspoon

  • Cumin powder ½ teaspoon

  • Garam masala powder ½ teaspoon

  • Ginger-garlic paste 1 tablespoon

  • Green chillies finely chopped 1-2

  • Browned Onions ¼ cup

  • White bread slices 2

  • Fresh mint sprigs 4-6 + for garnishing

  • Fresh coriander sprigs 4-6 + for garnishing

  • Oil for deep-frying

  • Lemon wedges for garnishing


Step 1

Take mutton mince in a bowl. Add salt, chilli powder, cumin powder, garam masala powder, ginger-garlic paste, green chillies and browned onions.

Step 2

Trim off edges of bread slices and put them in another bowl. Add some water and soak for few seconds.

Step 3

Squeeze out excess water from the soaked bread slices, crumble and add it to the mutton mixture.

Step 4

Roughly chop mint sprigs and coriander sprigs, add to mutton mixture and mix well. Keep it in the refrigerator to marinate for 30 minutes.

Step 5

Heat sufficient oil in a kadai.

Step 6

Divide the mutton mixture into equal portions and shape them into balls.

Step 7

Deep-fry mutton balls in hot oil on medium heat till golden and crisp. Drain on absorbent paper.

Step 8

Serve hot garnished with a lemon wedge and few mint sprigs.