Mutton Kebab Recipe – Spiced Lamb Patties in 30 Min
Mutton kebab is a dish that originated in the Middle East, Central Asia, and South Asia. It is made of mutton minced with onion, green chilies, ginger, garlic, coriander leaves, cumin seeds, salt
Equipment
Large mixing bowl
Mortar and pestle (or spice grinder)
Small dry frying pan for toasting spices
10-12 inch flat pan or tawa (non-stick preferred)
Flat spatula (fish spatula or wide turner)
Instant-read thermometer
Ingredients
1 pound ground lamb - minced lamb or mutton, 450g
1 medium onion - finely chopped
2-3 medium green chilis (green chilli in British English) - finely chopped
1 inch ginger - fresh ; about 1 tablespoon / 15g, crushed or finely chopped
¼ cup cilantro - fresh ; finely chopped, about 10g
4-5 cloves garlic - about 1 tablespoon / 15g, crushed or finely chopped
1 teaspoon coriander seeds
1 teaspoon cumin seeds
½ teaspoon chili powder - or chili flakes- ¾ teaspoon fine salt - about 4g, or to taste
½ teaspoon ground black pepper
1 tablespoon vegetable oil - or ghee, for shallow frying, 15ml
½ medium lime - juiced, about 1 tablespoon / 15ml, for serving
Instructions
- In a bowl, add minced mutton or lamb.1 pound ground lamb
- Add chopped onions, green chilies, ginger and garlic. Give it a good mix with a fork.1 medium onion, 2-3 medium green chilis (green chilli in British English), 1 inch ginger, 4-5 cloves garlic
- Toast the cumin seeds and coriander seeds in a small dry pan over medium heat for 60–90 seconds, shaking frequently, until fragrant and slightly darkened. Transfer to a mortar and pestle (or spice grinder) and crush to a coarse powder. Add to the lamb mixture.1 teaspoon coriander seeds, 1 teaspoon cumin seeds
- Add the chili powder (or chili flakes), ground black pepper, and salt. Mix everything together with your hands as if kneading dough — press and fold the mixture firmly for about 1 minute until it feels cohesive and slightly sticky.½ teaspoon chili powder, ¾ teaspoon fine salt, ½ teaspoon ground black pepper
- Lastly, add freshly chopped cilantro and give it a final mix.¼ cup cilantro
- Dip your palms in cold water to prevent sticking. Take about 2 heaped tablespoons (roughly 2 oz / 56g) of the meat mixture and roll it between your palms into a smooth ball. Gently press it into a flat patty about ½ inch (1.3cm) thick. Repeat with the remaining mixture — you should get approximately 16 patties. Rest the shaped patties on a plate for 5 minutes before cooking.
- Heat a flat pan or tawa over medium heat. Add the oil or ghee and tilt to coat the surface evenly.1 tablespoon vegetable oil
- Once the oil is warm and shimmering, place the kebabs in the pan, leaving about 1 inch (2.5cm) between each patty. Drizzle a few drops of oil over the tops. Keep the heat at medium — if the patties start to char within the first 2 minutes, lower the heat. Cook for 5–6 minutes on each side until deep golden brown on the outside and cooked through in the centre (160°F / 71°C internal temperature).1 tablespoon vegetable oil
- Remove the cooked kebabs from the pan and squeeze fresh lime juice over the top just before serving. Serve immediately.½ medium lime
Notes
Storage: Cooked kebabs keep in an airtight container in the fridge for up to 3 days. Reheat in a dry pan over medium-low heat for 2–3 minutes per side — avoid the microwave, which turns the outside rubbery.
Freezing: Layer uncooked shaped patties between parchment paper, freeze flat, then transfer to a zip-lock bag for up to 2 months. Cook from frozen in a covered pan over low heat, adding 3–4 extra minutes per side until the centre reaches 160°F / 71°C.
Make-Ahead: Shape patties up to 24 hours ahead, cover, and refrigerate. Chilling actually helps them hold together better in the pan.
Substitutions: Use ground beef (20% fat) or ground turkey thigh in place of lamb — turkey will need an extra teaspoon of oil in the pan to compensate for lower fat content.
Pro Tip: Dip your palms in cold water before shaping each patty to prevent the meat sticking and to create a smoother surface that crisps more evenly.
Nutrition
Serving: 1servingCalories: 380kcalCarbohydrates: 7gProtein: 20gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.02gCholesterol: 83mgSodium: 585mgPotassium: 349mgFiber: 2gSugar: 2gVitamin A: 154IUVitamin C: 9mgCalcium: 44mgIron: 2mg
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