lamb kebabs with green chutney

Lamb Kebabs

5 from 4 reviews

Shallow fried lamb mince cutlets with flaky brown crusts and soft insides. This lamb kebabs recipe is perfect with hot parathas and cilantro and mint chutney!



Kebab ingredients:

Green chutney ingredients:


  1. Put the mince in a stovetop pressure cooker along with all the ingredients except the oil, omelette style onion, coriander leaves and green chilli. Do not add any water. Mix with a large spoon. After one whistle, turn down the heat to minimum and cook for 15 mins. Let the steam escape naturally and open the cooker when cool.
  2. Grind the cooked mince in a food processor and transfer to a shallow dish. The mince should have a dough like consistency.
  3. Add the omelette-style onion, coriander leaves and green chilli. Mix well.
  4. Apply a little oil to the palms of your hands and shape the mince into flat, round kebabs.
  5. Heat oil in a shallow, non-stick pan and fry the kebabs on medium heat until browned and crisp. Flip and repeat on the other side. Serve hot.

Green Chutney

  1. Put all the ingredients in a blender and blend till done. Serve in a small bowl with the kebabs.


  1. If there is water in the mince when you open the pressure cooker, don’t fret. Just cook the mince on a medium flame for some time until all the water dries off. Keep an eye on the mince though, don’t let it burn! If the mince has excess water, you won’t be able to shape it into kebabs.
  2. Split chickpea lentils (chana dal) are easily available in Indian grocery stores or in the international aisles of supermarkets like Walmart. If you can’t find them, add some cornflour to the ground mince and shape into kebabs. Some people also add egg batter or even cornflour to the mince. Whatever it is, be sure to add some kind of binding agent, or the kebabs will not hold together when you fry them.