How to make Goolar-E-Kabab -

Mince lamb starter.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Lamb mince (कीमा), Bengal gram (chana) (चना)

Cuisine : Middle Eastern

Course : Snacks and Starters

You can also find more Snacks and Starters recipes like Ragda Pattice Pakora Aur Anardana Chaat Chicken Mayo Sandwich Jain Veg Frankie


Goolar-E-Kabab Recipe Card


Middle Eastern cuisine comprises of food eaten by the people of the various countries of the Middle East. The cuisine of the region is diverse while having a degree of homogeneity.  Some commonly used ingredients include olives and olive oil, pitas, honey, sesame seeds, dates, sumac, chickpeas, mint and parsley.

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Difficult

Taste : Tangy

Ingredients for Goolar-E-Kabab Recipe

  • Lamb mince 2 cup

  • Bengal gram (chana) 3 tablespoons

  • Green cardamom 2

  • Black cardamoms 2

  • Clove 3

  • Cinnamon 1 inch piece

  • Bay leaf 1

  • Salt to taste

  • Egg 1

  • Oil, deep fried

  • Stuffing

  • Raisins tablespoons

  • Orange rind 2 teaspoon

  • Fresh mint leaves 1/2 cup

  • Fresh coriander leaves chopped 1/2 cup

  • Green chilli chopped 2

  • Salt to taste

  • Dry mango powder (amchur) 1/2 teaspoon

  • Sugar 3/4 teaspoon


Step 1

Wash lamb mince and drain thoroughly. Wash dal and soak in one cup of water for an hour.

Step 2

Drain and place with mince in a deep vessel. Add green cardamoms, black cardamoms, cloves, cinnamon, bay leaf, salt and approximately one and half cups of water.

Step 3

Let it boil, cover and simmer till dal is completely cooked. Increase the heat and dry roast the mixture till completely dry.

Step 4

Remove from heat, cool and remove the whole spices. Mash well.

Step 5

Beat the egg and mix into the mince. Divide into twelve equal portions, make balls and set aside.

Step 6

For the stuffing, wash raisins and pat them dry. Remove inner white coating from orange rind and slice thinly.

Step 7

Grind together mint, coriander, green chillies, raisins and salt to taste. Add dry mango powder, orange rind and sugar.

Step 8

Mix well and divide into twelve portions. Flatten the mince balls between the palms.

Step 9

Place a portion of the stuffing in the middle of each and make balls again. Refrigerate for fifteen minutes.

Step 10

Heat sufficient oil in a kadai and deep-fry the kababs over medium heat till golden brown.

Step 11

Drain onto an absorbent paper and serve hot.

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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.