Kheema Kababs

Ground mutton kabobs

Recipe by Jaya Nagulpelli of

This is my 2nd recipe. My husband likes this very muchYou too will love it.

Ingredients non vegetarian 4 servings

  • 1 lb Minced Meat
  • 1 lb Potato
  • 1 no. Onion, large, finely sliced
  • 1 tsp Onion, paste
  • ½ tsp Garlic, paste
  • ½ tsp Ginger, paste
  • 1 tsp Red Chili Powder
  • 1 tsp Turmeric Powder
  • 1 tsp Coriander powder
  • 1 tsp Cumin powder
  • 1 tsp All spice powder
  • 1 no. Lemon
  • 1 tbsp Vegetable Oil
  • 2 nos. Egg
  • 2 tsps. Black Pepper, powder
  • Salt to taste


Kheema Stuffing
  1. Cook kheema with little salt and turmeric powder. Drain the excess water and keep aside.
  2. Heat oil in the pan, add onions and stir until golden brown.
  3. Add brown onion paste, ginger-garlic paste and all the remaining spice powders and fry for 2 to 3 mins.
  4. Now add kheema and stir well. Add salt according to taste.
  5. Sqeeze some half a lemon to it.
  6. Cover the lid and further keep for 5 to 10 mins.
For the covering
Boil potatoes. Peel and mash them properly. Add salt and black pepper according to taste. Beat eggs, add salt and black pepper and keep aside.
To make Kababs
  1. Take some handful of mashed potatoes, flatten them on your palm and put 1 tsp of stuffing and cover the stuffing.
  2. Make all the remaining kababs and dip one at a time in the beaten eggs and shallow fry in the non stick pan with 1 tbsp oil.
  3. Serve hot. It can also be eaten as an appetizer with ketchup.


Maria Gomes

This is one of the famous recipe of Goans and called Potato Chops

this recipe is actually called potato chops which is a very famous goan dish with piato and mince filling

Sidhartha Chakravar

This is quite an unusual recipe. Although, the potato in this case can really mess up the whole thing. I mean while frying the potatoes, it might just break up and the stuffing might just fall out. I would suggest using a binding (apart from the egg coating) such as 1:1 ratio of roux and stock. Otherwise, one must try this recipe. I must congratulate the author for coming up with this recipe.