How to make Lamb Balls with Couscous -

Mutton mince mixed with masalas, shaped into balls and cooked and served with couscous.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Mutton mince (keema) (मटन का कीमा), Couscous (कूसकूस)

Cuisine : Mexican

Course : Main Course Mutton

For more recipes related to Lamb Balls with Couscous checkout Lagan Ka Keema, Nawab Kabab Curry, Goan Keema, Kheema Methi . You can also find more Main Course Mutton recipes like Khimo Easy Mutton Pulao - SK khazana Hara Masala Gosht Greek Style Lamb

Lamb Balls with Couscous

Lamb Balls with Couscous 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 : 6-10 minutes

Cook time : 1-1.30 hour

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Lamb Balls with Couscous Recipe

  • Mutton mince (keema) 400 grams

  • Couscous 1 cup

  • Salt to taste

  • Black pepper powder crushed 1 teaspoon

  • Red chilli powder 2 teaspoons

  • Cumin powder 2 teaspoons

  • Garam masala powder 2 teaspoons

  • Olive oil 3 tablespoons

  • Lemons 2

  • Onions 2 medium

  • Garlic chopped 1 tablespoon

  • Chicken stock 2-3 cups

  • Green chilli roughly chopped 1

  • Saffron (kesar) a pinch

  • Green olives pitted and halved 5-6

  • Black olives pitted and halved 5-6

  • Jalapenos pickled , sliced 3-4


Step 1

Putmutton mince, salt, half teaspoon pepper powder, one teaspoon chilli powder, one teaspoon cumin powder, one teaspoongaram masala powder, one tablespoon olive oil, zest of one lemon and the juice of half lemon in a bowl and mix well. Set aside for fifteen to twenty minutes.

Step 2

Divide the mixture into equal portions and shape them into medium size balls.

Step 3

Heat one tablespoon olive oil in a non-stick pan. Add prepared meat balls and cook for four to five minutes. Drain the balls and set aside.

Step 4

Heat remaining olive oil in the same pan. Slice onions length wise and add to the pan alongwith garlic, mix and sauté well.

Step 5

Add remaining chilli powder, remaining cumin powder, remaininggaram masala powder, remainingcrushed peppercorns and mix well.

Step 6

Add half cup chicken stock and stir well. Add green chilli and salt and mix well.

Step 7

Add the meat balls and mix lightly. Add half cup chicken stock, stir, cover and cook till the meat balls are fully done.

Step 8

Take the couscous in a bowl. Add saffron.

Step 9

Heat the remaining stock and add to the bowl, cover with a cling film and set aside till the grains puff-up.

Step 10

Add green and black olives, zest of remaining lemon and pickled jalapenos to the pan.Mix well.Add some more lemon juice and mix well.

Step 11

Spread couscous on a serving plate. Arrange meat balls on it and pour some of the sauce over it. 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.