Kache keema kebabs | minced mutton kebabs

Kache keeme ke kebabs are basically mutton minced and mixed together with  few spices and is deep fried .Minced mutton ( keema ) gets cooked while deep frying it where as the spices added before frying gives that much needed taste and authentic flavor . Keema kebabs are teamed with mint coriander chutney , its quick and easy but to bind the kebabs, is really a big challenge for some people. Its a traditional south Asian meat dish called  keema which is served in different forms and .Kache keeme ke kebabs are one of them, Do try it , I am sure my recipe would do the binding trick …..

250 gms boneless lamb minced
( mutton keema )
4 tbsp gram flour ( besan )
2 tbsp ginger garlic paste
2 -3 tbsp coriander leaves
1 tbsp mint leaves
1 onion finely chopped
1 tsp garam masala powder
1 tsp cumin powder
3 – 4 green chillies finely chopped
3  tbsp coriander seeds


  1. Wash the mince ( keema ) and squeeze it slowly with your hand so that the excess water is drained out.
  2. Roast coriander seeds and crush it .
  3. Now in a large bowl place keema  , add salt , crushed coriander seeds , onions , gram flour , ginger garlic paste , coriander leaves, green chillies, garam masala powder, cumin powder and mint leaves.
  4. Mix everything well , pre heat oil in kadhai and slow down the flame, lightly take a small portion of  keema mixture and make  into a medium size kebabs with the help of your palm and fingers.
  5. The shape should not be exact round , a bit elongated, in fact when you start making keema into kebabs , you will see you finger prints on keema , that’s the time fry it into slow flame until its completely done from inside and outside , both sides.
  6. Serve with green chutney.


It will take time to cook on low flame so do not rush and remove them as they might remain uncooked from inside.
The shape isn’t a problem , you can shape up as per your choice.
Do not press too much with palm and fingers, when making kebabs.

                                                 PREPARATION TIME : 40 Minutes.
                                                                            Serves: 4 – 5 Persons

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