Advertisment

1976 Lamb Kababs

Mutton mince mixed with simple masala's, shaped into kabab's and shallow-fried. This is a Sanjeev Kapoor exclusive recipe.

New Update
1976 Lamb Kababs

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

  1. Mix mutton mince, ginger-garlic paste, cumin powder, turmeric powder, ground peppercorns, salt, lemon juice and onion in a bowl.
  2. Chop few coriander and mint sprigs and add. Mix well.
  3. Heat oil in a non-stick pan.
  4. Divide the mince mixture into equal portions and shape them into long or round kababs.
  5. Place kababs in the pan and shallow-fry, turning sides, on medium heat till evenly done from all sides.
  6. Serve hot with onion rings, lemon slices and coriander sprigs.
Advertisment