How to make Mutton Goli Kebab -

These kebabs are first poached in water and then sautéed in a spicy sauce

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Mutton mince (keema) (मटन का कीमा), Roasted chana dal

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Mutton Goli Kebab checkout Seekh Kabab, Keema Roll, Cheesy Mutton Burger, Lacy Mutton Cutlets . You can also find more Snacks and Starters recipes like Monterey Jack Cheese And Red Grape Bruschetta Sweet Potato and Crab Cakes Crusty Herbed Chicken Suran Tuk

Mutton Goli Kebab

Mutton Goli Kebab 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 : 31-40 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Mutton Goli Kebab Recipe

  • Mutton mince (keema) 2 cups

  • Roasted chana dal , powdered 3 tablespoons

  • Cashewnut paste 3 tablespoons

  • Browned onion paste 2 tablespoons

  • Coriander powder 2 teaspoons

  • Black pepper powder 1 teaspoon

  • Red chillil powder 2 1/2 teaspoons

  • Garam masala powder 2 teaspoons

  • Butter 4 tablespoons

  • Meat masala 3 tablespoons

  • Salt to taste

  • Dried apricots , soaked 8

  • Oil 1 teaspoon

  • Dried chillies 3

  • Tomato ketchup 3 tablespoons

  • Red chilli sauce 3 tablespoons

  • Green chutney to serve

  • Micro greens to garnish

  • Red cherry tomatoes to garnish

  • Red radish to garnish


Step 1

Dab the mutton keema with a muslin cloth to remove excess moisture.

Step 2

Put mutton keema, Bengal gram powder, cashewnut paste, browned onion paste, coriander powder, ½ tsp black pepper powder, 2 tsps red chilli powder, garam masala powder, 2 tbsps butter and meat masala in a blender and blend into a fine paste, mixing occasionally. Transfer into a bowl, add salt and mix well with hands.

Step 3

Boil 4 cups water in a non-stick pan.

Step 4

Dampen your palms with water. Shape the mutton mixture into medium sized balls and flatten them slightly. Make a cavity in the centre and keep an apricot in it. Gather the edges together and shape into round shaped kebabs.

Step 5

Add the kebabs to the boiling water and poach them for 5-6 minutes on medium heat. Drain and keep them in a bowl.

Step 6

Heat remaining butter and oil in another non-stick pan. Break dried red chillies, add to the pan and sauté till fragrant.

Step 7

Add tomato ketchup, red chilli sauce, remaining red chilli powder and remaining black pepper powder and sauté for 1 minute on medium heat. Add the poached kebabs and mix till they are well coated with the sauce. Cook for 2-3 minutes.

Step 8

Serve hot with green chutney, garnished with micro greens, red cherry tomatoes and red radish.

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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.