How to make Lamb Mint Kabab - Mint flavoured lamb kababs.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Lamb Mince (कीमा), Fresh Mint Leaves (ताज़े पुदीने के पत्ते )

Cuisine : Indian

Course : Snacks and Starters

Lamb Mint Kabab Recipe Card

Lamb Mint Kabab

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Lamb Mint Kabab checkout Lebanese Kibbeh, Steamed Lamb Buns, Lamb Burger with Caramelized Onion, Lamb Cutlets . You can also find more Snacks and Starters recipes like Chicken Strips, Quinoa Poha, Keema in a Bun, Not the Everyday Bruschetta.

Prep Time : 11-15 minutes

Cook time : 1-1.30 hour

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Lamb Mint Kabab Recipe

  • Lamb Mince 1 cup

  • Fresh Mint Leaves 1 medium bunch

  • Ginger chopped 2 teaspoons

  • Garlic chopped 2 teaspoons

  • Green chillies chopped 2 teaspoons

  • Red chilli powder 1 1/2 teaspoons

  • Nutmeg powder 1/4 teaspoon

  • Garam masala powder 1 teaspoon

  • Juice of ½ lemon

  • Browned onions 1/2 cup

  • Salt to taste

  • Ghee 1 tablespoon + for basting and rolling

  • Refined flour dough as required

  • Egg 1

  • Oil for shallow frying

  • Onion rings for serving

  • Fresh mint sprigs for garnishing


Step 1

Mix together lamb mince, ginger, garlic, green chillies, red chilli powder, nutmeg powder, garam masala powder, lemon juice and browned onions in a bowl.

Step 2

Roughly chop mint leaves, reserve some of it and add the rest to the mince mixture and mix well. Add salt and mix well. Set aside to marinate for fifteen to twenty minutes.

Step 3

Heat a piece of coal.

Step 4

Place a steel katori in the middle of the mince mixture. Put the coal in the katori and pour one tablespoon ghee over the coal. Cover immediately to trap the smoke and keep it covered for two to three minutes.

Step 5

Remove the cover and katori from the mince mixture and mix the mixture well. Transfer the mixture into a blender jar, blend coarsely and transfer into a bowl.

Step 6

Roll out the dough into a large disc. Apply little ghee all over and sprinkle reserved mint leaves on top and knead again. Divide into four equal portions and roll out into medium size paranthe.

Step 7

Heat a non-stick tawa. Place the paranthe on it, one after the other, and roast, basting with ghee, till evenly done from both sides. Keep them on a plate.

Step 8

Break the egg in a bowl and whisk well. Add salt and whisk again.

Step 9

Heat oil in a non-stick pan.

Step 10

Dampen your palms, divide the mince mixture into eight equal portions and shape them into kababs.

Step 11

Dip the kababs, one by one, in the whisked egg, place in the pan and shallow-fry, turning sides, till evenly done and golden from both sides. Drain on absorbent paper.

Step 12

Garnish the kababs with mint sprigs and serve hot with paranthe and onion rings.