How to make 1976 Lamb Kababs -

Mutton mince mixed with simple masala's, shaped into kabab's and shallow-fried.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Mutton mince (keema) (मटन का कीमा), Ginger-garlic paste (अदरक-लहसुन की पेस्ट )

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to 1976 Lamb Kababs checkout Seekh Kabab, Keema Roll, Cheesy Mutton Burger, Lacy Mutton Cutlets . You can also find more Snacks and Starters recipes like Barbecued Fish Jalapeno Pies Meetha Poha Homestyle Potato Chips

1976 Lamb Kababs

1976 Lamb Kababs 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 : 0-5 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for 1976 Lamb Kababs Recipe

  • Mutton mince (keema) 450 grams

  • Ginger-garlic paste 2 tablespoons

  • Cumin powder 1 teaspoon

  • Turmeric powder ½ teaspoon

  • Peppercorns ground ½ teaspoon

  • Salt to taste

  • Lemon juice of 1 lemon

  • Onion chopped ¼ cup

  • Fresh coriander sprigs as required

  • Fresh mint sprigs as required

  • Oil to shallow fry

  • Onion rings to serve

  • Lemon slices to serve


Step 1

Mix mutton mince, ginger-garlic paste, cumin powder, turmeric powder, ground peppercorns, salt, lemon juice and onion in a bowl.

Step 2

Chop few coriander and mint sprigs and add. Mix well.

Step 3

Heat oil in a non-stick pan.

Step 4

Divide the mince mixture into equal portions and shape them into long or round kababs.

Step 5

Place kababs in the pan and shallow-fry, turning sides, on medium heat till evenly done from all sides.

Step 6

Serve hot with onion rings, lemon slices and coriander sprigs.

website of the year 2013
website of the year 2014
website of the year 2016
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.