Parsi Mutton Kabab

Try these Parsi style mutton kababs today. We are sure you will like them. #HappyCookingToYou

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  • Aloo (Potatoes) peeled 2 medium
  • Pani (Water) 1 & ½ Cup
  • Mutton qeema (Mince) 350 gms
  • Adrak lehsan paste (Ginger garlic pate) 1 tbs
  • Haldee powder (Turmeric powder) ½ tsp
  • Dhania powder (Coriander powder) ½ tbs
  • Lal mirch powder (Red chilli powder) 1 tsp or to taste
  • Zeera powder (Cumin powder) 1 tsp
  • Namak (Salt) 1 tsp or to taste
  • Pyaz (Onion) fried 3-4 tbs
  • Hari mirch (Green chilli) chopped 4
  • Hara dhania (Fresh coriander) chopped ½ Cup
  • Podina (Mint leaves) chopped ½ Cup
  • Anday (Eggs) beaten 2
  • Breadcrumbs grinded 1 Cup or as required
  • Cooking oil for frying


In saucepan,add potatoes,water and bring it to boil,cover and boil until tender (approx. 15-20 minutes) then strain.

In bowl,add boiled potatoes and mash well.

Add mutton mince,ginger garlic paste,turmeric powder,coriander powder,red chili powder,cumin powder,salt,fried onion,green chili,fresh coriander,mint leave and mix well until combined.

Grease hands with oil,take a mixture and make kababs of equal sizes (makes 12-13) and refrigerate for 30 minutes.

Dip into beaten eggs then coat in breadcrumbs.

In frying pan,heat cooking oil and fry kabab from both sides until golden brown.

Recipe By: Kanwal Mohsin

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