1976 Lamb Kababs Mutton mince mixed with simple masala's, shaped into kabab's and shallow-fried. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 03 Oct 2016 in Recipes Course New Update Advertisment Main Ingredients Mutton mince (keema), Ginger-garlic paste Cuisine Indian Course Snacks and Starters Prep Time 0-5 minutes Cook time 11-15 minutes Serve 4 Taste Mild Level of Cooking Easy Others Non Veg Ingredients list for 1976 Lamb Kababs 450 grams Mutton mince (keema) 2 tablespoons Ginger-garlic paste 1 teaspoon Cumin powder ½ teaspoon Turmeric powder ½ teaspoon Peppercorns ground to taste Salt Lemon juice of 1 lemon ¼ cup Onion chopped as required Fresh coriander sprigs as required Fresh mint sprigs to shallow fry Oil to serve Onion rings to serve Lemon slices Method Mix mutton mince, ginger-garlic paste, cumin powder, turmeric powder, ground peppercorns, salt, lemon juice and onion in a bowl. Chop few coriander and mint sprigs and add. Mix well. Heat oil in a non-stick pan. Divide the mince mixture into equal portions and shape them into long or round kababs. Place kababs in the pan and shallow-fry, turning sides, on medium heat till evenly done from all sides. Serve hot with onion rings, lemon slices and coriander sprigs. #Cumin powder #Fresh coriander sprigs #Fresh mint sprigs #Ginger-garlic paste #Lemon juice #Lemon slices #Mutton mince (keema) #Oil #Onion #Onion rings #Peppercorns #Salt #Turmeric powder Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article