How to make Gilafi Kabab -

Mutton mince mixed with tomato, onion, green capsicum, cashewnuts and masalas, shaped into kababs and shallow fried.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

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

Cuisine : Indian

Course : Snacks and Starters

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 Sprouted Moong Ka Pizza Maddur Vade Bhurji Pav - SK Khazana Donut

Gilafi Kabab

Gilafi Kabab Recipe Card


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.

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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.