Lahabi Kebab


Total time 45 minutes

Preparation time 15 minutes

Calories 386

Straight from the beautiful land of Kashmir, Lahabi Kebabs are mouth-watering mutton kebabs that often go with a tomato-yoghurt gravy, however they can also be served with a dip. This side dish recipe is a rich palette of flavours which will fill your heart with love for the Kashmiri Wazwan. These Lahabi kebabs carry a flavour to reminisce and recall for days until you’re lured by their aroma to cook them again. With flavours of ginger, garlic and a melange of spices, you can nibble on this kebab recipe for lunch or dinner. It can also be eaten as a snack in the evening along with a cup of hot masala tea. You can serve this drool-worthy non-vegetarian recipe on occasions like kitty parties, buffets and pot lucks to woo your guests with your amazing culinary skills. A Kashmiri household dish, Lahabi Kebabs are here to become your household favourite too! Spicy and succulent mutton kebabs with a tender texture are here to blow your mind away. Enjoy!


1 kilograms minced lamb

2 teaspoon ginger paste

5 mint leaves

1 teaspoon nutmeg powder

2 teaspoon garlic paste

refined oil as required

2 teaspoon garam masala powder

4 teaspoon chilli powder

2 egg

2 onion

salt as required


Step 1

To make this main dish recipe, wash the minced lamb well under running water and drain water. Keep the mince in a strainer to drain the water completely.

Step 2

Take a grinder and add minced lamb along with garlic and ginger paste, nutmeg powder, 1 finely chopped onion, garam masala powder, salt, eggs, chilli powder and grind it to make a thick and coarse paste. This paste is your kabab mix.

Step 3

Next, add 1 finely chopped onion along with the chopped mint leaves to the kebab mix. Take out a lemon sized ball from the kebab mix and flatten it using your hands to make a round flat disk shape.

Step 4

Now, place a non-stick pan over medium flame and add oil in it. once the oil is hot enough, put the kebabs in it and fry them until crisp. Once done, transfer the kebabs to a tissue paper lined plate to drain off excess oil. Serve hot with mint chutney or tomato ketchup to enjoy!