How to make Gilafi Kabab - Mutton mince mixed with tomato, onion, green capsicum, cashewnuts and masalas, shaped into kababs and shallow fried.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Mutton mince (keema) (मटन का कीमा), Tomato (टमाटर)

Cuisine : Indian

Course : Snacks and Starters

Gilafi Kabab Recipe Card

Gilafi Kabab

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 Gilafi Kabab checkout Seekh Kabab, Keema Roll, Cheesy Mutton Burger, Lacy Mutton Cutlets . You can also find more Snacks and Starters recipes like Indian Style Chicken Wings, Carrot and Beetroot Cheela, Paneer Bhare Papad, Corn Sev Puri.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Gilafi Kabab Recipe

  • Mutton mince (keema) 1 cup

  • Tomato finely chopped 1 medium

  • Onion finely chopped 1 medium

  • Green capsicum finely chopped 1 medium

  • Ginger-garlic paste 1 tablespoon

  • Fresh coriander leaves chopped 1 tablespoon

  • Green chillies finely chopped 2

  • Cashewnut paste 2-3 tablespoons

  • Lemon juice 2 teaspoons

  • Garam masala powder 2 teaspoons

  • Salt to taste

  • Oil 1 teaspoon + for shallow frying

  • White bread slices 2


Step 1

Combine mutton mince, tomato, onion, capsicum, ginger-garlic paste, chopped coriander, green chillies, cashewnut paste, lemon juice, garam masala powder, salt, 1 teaspoon oil and torn bread slices in a bowl and mix well.

Step 2

Divide the mixture into equal portions and shape them into kababs.

Step 3

Heat some oil in a non-stick pan. Place the kababs on it and shallow-fry till evenly done and golden from both the sides. Drain on absorbent paper.

Step 4

Serve hot garnished with coriander sprigs and lemon wedge.