Parsi Style Mutton Kababs

Deep fried mutton mince kababs made in the Parsi way. These summer perfect melt-in-your-mouth Parsi dish is a delicious place to start. One of its great aspects is that the flavors are brought out by the ground meat used to make the Kebab. This is a Sanjeev Kapoor exclusive recipe.

New Update
Parsi Style Mutton Kababs

Main Ingredients Mutton mince (keema), Salt
Cuisine Parsi
Course Snacks and Starters
Prep Time 41-50 minutes
Cook time 16-20 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Non Veg

Ingredients list for Parsi Style Mutton Kababs

  • 250 grams Mutton mince (keema)
  • to taste Salt
  • 1 teaspoon Red chilli powder
  • ½ teaspoon Cumin powder
  • ½ teaspoon Garam masala powder
  • 1 tablespoon Ginger-garlic paste
  • 1-2 Green chillies finely chopped
  • ¼ cup Browned Onions
  • 2 White bread slices
  • 4-6 + for garnishing Fresh mint sprigs
  • 4 Fresh coriander sprigs
  • for deep-frying Oil
  • for garnishing Lemon wedges


  1. Take mutton mince in a bowl. Add salt, chilli powder, cumin powder, garam masala powder, ginger-garlic paste, green chillies and browned onions.
  2. Trim off edges of bread slices and put them in another bowl. Add some water and soak for few seconds.
  3. Squeeze out excess water from the soaked bread slices, crumble and add it to the mutton mixture.
  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.
  5. Heat sufficient oil in a kadai.
  6. Divide the mutton mixture into equal portions and shape them into balls.
  7. Deep-fry mutton balls in hot oil on medium heat till golden and crisp. Drain on absorbent paper.
  8. Serve hot garnished with a lemon wedge and few mint sprigs.