Mutton Keema Kabab Recipe – Authentic Indian Fried Patties

Last Updated on 5 months ago by Neha Deshmukh

Mutton Keema Kabab Recipe – Authentic Indian Fried Patties

Hello friends! If you’re anything like me, the aroma of perfectly spiced keema sizzling in hot oil is pure comfort. Today, I’m sharing my family’s treasured recipe for Mutton Keema Kabab – those incredibly flavorful, juicy, and utterly addictive Indian fried patties. I first made these for a family gathering and they were gone in minutes! Trust me, you’ll want to make a double batch.

Why You’ll Love This Recipe

These aren’t just any kababs. They’re a little piece of home, packed with warming spices and the rich flavor of mutton. They’re perfect as a starter, a snack, or even a light meal. Plus, they’re surprisingly easy to make, even if you’re new to Indian cooking. Get ready for a flavor explosion!

Ingredients

Here’s what you’ll need to create these delicious Mutton Keema Kababs:

• 500 gms boneless mutton keema
• Salt to taste
• 1 teaspoon red chili powder
• 0.25 teaspoon turmeric powder
• 1 teaspoon ginger garlic paste
• 0.25 teaspoon garam masala powder
• 0.5 teaspoon coriander powder
• 0.25 teaspoon cumin powder
• 1 teaspoon chopped green chili
• 2 tablespoon chopped coriander leaves
• 1 tablespoon finely chopped onions
• 1.5 teaspoon besan/chickpea flour
• 0.25 teaspoon black pepper powder
• 2 tablespoon egg white
• 0.5 lemon (juice)
• Oil as needed for deep frying

Ingredient Notes

Let’s talk ingredients! Using good quality mutton keema is key – you want a nice balance of meat and fat for the best flavor and texture. Don’t be afraid to ask your butcher to mince it for you if you prefer.

Besan (chickpea flour) is what binds these kababs together and gives them a lovely, slightly nutty flavor. It’s a staple in Indian cooking! You can find it at most Indian grocery stores.

And then there’s garam masala. Now, every family has their own garam masala blend! Some are warmer, some are spicier. Feel free to use your favorite – it really makes a difference. I personally love a blend with a good amount of cardamom and cloves.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, strain the minced mutton to remove any excess water. This is a really important step – it helps the kababs hold their shape. Transfer the strained keema to a large mixing bowl.
2. Now for the fun part – adding the spices! Add the salt, red chili powder, turmeric powder, ginger-garlic paste, garam masala powder, coriander powder, cumin powder, chopped green chili, coriander leaves, and finely chopped onions to the bowl. Get your hands in there and mix really well. You want everything evenly distributed.
3. Next, incorporate the besan, black pepper powder, lemon juice, and egg white. Keep mixing until the mixture binds well. It should be firm enough to hold its shape, but not too dry.
4. Lightly oil your hands – this prevents the keema from sticking. Then, shape the mixture into small, round patties (tikkis). About an inch or two in diameter is perfect.
5. Heat oil in a deep pan over medium heat. Carefully fry the patties until they’re golden brown and cooked through. This usually takes about 5-7 minutes per side.
6. Once they’re golden and crispy, drain the kababs on paper towels to remove any excess oil.

And that’s it! You’ve just made delicious, authentic Mutton Keema Kababs.

Expert Tips

• Don’t overmix the keema! Overmixing can make the kababs tough.
• Make sure the oil is hot enough before frying. If it’s not, the kababs will absorb too much oil.
• For extra flavor, marinate the keema mixture for at least 30 minutes (or even overnight!) before shaping the patties.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the egg white for 2 tablespoons of mashed potatoes or breadcrumbs.
• Gluten-Free Adaptation: Use gluten-free besan or a blend of rice flour and potato starch as a binder.
• Spice Level Adjustments: My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick! Feel free to adjust the amount of chili powder to your liking.
• Ramadan/Eid Adaptations: These kababs are a staple during Ramadan and Eid! My mom always makes a huge batch to share with family and friends.

Serving Suggestions

These kababs are fantastic on their own, but they’re even better with a side of something cool and refreshing. I highly recommend serving them hot with a generous dollop of mint chutney or a creamy yogurt dip. A simple onion salad also complements them beautifully.

Storage Instructions

If you happen to have any leftovers (which is unlikely!), you can store them in an airtight container in the refrigerator for up to 3 days. Reheat them in a pan or in the oven until they’re warmed through and crispy.

FAQs

1. What cut of mutton is best for keema kababs?

Shoulder or leg of mutton works really well. You want a cut that’s not too lean, as a little bit of fat adds flavor and moisture.

2. Can I make these kababs ahead of time? How should I store them?

Yes, you can! You can shape the patties and store them in the fridge for up to 24 hours before frying. Cover them tightly to prevent them from drying out.

3. What is besan and can it be substituted?

Besan is chickpea flour, a staple in Indian cooking. If you can’t find it, you can try using rice flour or a gluten-free all-purpose flour blend, but the texture might be slightly different.

4. How do I prevent the kababs from falling apart while frying?

Make sure the keema mixture is well-bound and that the oil is hot enough. Also, avoid overcrowding the pan.

5. What is the best chutney or dip to serve with Mutton Keema Kabab?

Mint chutney is a classic pairing! But a cooling yogurt dip with cucumber and spices is also delicious.

6. Can I bake these kababs instead of frying?

Yes, you can! Preheat your oven to 180°C (350°F) and bake the kababs for about 20-25 minutes, flipping halfway through. They won’t be as crispy as fried kababs, but they’ll still be delicious.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how they turn out!