Lamb Kebabs


Spicy minced lamb patties or mutton kebab as commonly called in India. Kebabs are one of the main attractions of Mughlai cuisine and almost all non vegetarians are very fond of them. Chef Hari Ghotra brings one of the most tempting and delicious dishes, it is best served as an appetiser or simply enjoy as a snack.

This dish can be made easily at home and will be a great hit with family & friends or main attraction for your parties. So try this!

Step-by-Step Easy & Quick Recipe –

Cook Time             Total Time                  Yields

30 mins                     30 mins                  4 Serving


Minced lamb – 500 grams

Onion – 1 medium (very finely diced)

Garlic cloves – 4 (very finely chopped)

Ginger – 1 tablespoon (peeled & grated)

Salt – 1 teaspoon

Green chili – 1 (finely chopped)

Red chili powder – ½ teaspoon (optional)

Cumin seeds – 2 teaspoon (crushed)

Garam masala – 2 teaspoon

Kasoori methi (dried fenugreek leaves) – 1 teaspoon

Coriander fresh – handful (finely chopped)

Oil – 1 teaspoon (in a small dish)


  • Heat the grill and line the grill pan with foil and place a wire rack on top.
  • Place the lamb mince in a large bowl and add all the other ingredients and mix together using your hands to ensure all the spices are evenly distributed.
  • Wash hands and rub them with a little oil. This helps to shape the kebabs and stops the mixture sticking to your hands.
  • Take a small amount of the mixture and mold into small sausage shapes about 10cm long and 3cm thick. Don’t make them too thin. Repeat with the rest of the meat keeping the kebabs the same size smoothing out any cracks.
  • Place the kebabs on the rack and place under the grill and cook for 15 minutes. Turn the kebabs over so they brown evenly and leave to cook for a further 10-15 minutes.

Note: Delicious Kebabs are ready to serve. As a starter serve with some crisp salad leaves and some thinly sliced onions with a side of tangy mint chutney. As a snack stuff some warmed pitta with salad, mint chutney, a dollop of yoghurt and a hot spicy lamb kebab. Bon Apatite!

Happy Cooking!!

Recipe and picture courtesy: Chef Hari Ghotra


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