How to make Goolar Kabab -

Minced lamb kebabs with a citrus filling.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Lamb Mince (कीमा), Split bengal gram

Cuisine : Indian

Course : Snacks and Starters

Goolar Kabab

Goolar Kabab Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 1.30-2 hour

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Goolar Kabab Recipe

  • Lamb Mince 2 cups

  • Split bengal gram 3 tablespoons

  • Green cardamoms 2

  • Black cardamoms 2

  • Cloves 3

  • Cinnamon 1 inch piece

  • Bay leaf 1

  • Salt to taste

  • Oil to deep fry

  • Green chillies 2

  • Fresh mint leaves 1/2 cup

  • Fresh coriander leaves 1/2 cup

  • Raisins 5 tablespoons

  • Orange rind 2 teaspoons

  • 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. 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. Let it boil, cover and simmer till dal is completely cooked. Increase the heat and dry roast the mixture till completely dry. Remove from heat, cool and remove the whole spices. Mash well.

Step 2

Beat the egg and mix into the mince. Divide into twelve equal portions, make balls and keep aside. Remove stems, wash, de-seed and chop green chillies. Clean, wash and roughly chop coriander and mint leaves. Wash raisins and pat them dry. Remove inner white coating from orange rind and slice thinly. Grind together mint, coriander, green chillies, raisins and salt to taste. Add dry mango powder, orange rind and sugar.

Step 3

Mix well and divide into twelve portions. Flatten the mince balls between the palms. Place a portion of the stuffing in the middle of each and make balls again. Refrigerate for fifteen minutes. Heat sufficient oil in a kadai and deep-fry the kababs over medium heat till golden brown. 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.