Mutton Goli Kebab

Name: Mutton Goli Kebab
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: mughlai
Ingredients: 500 g mutton mince (lean, double-minced); 2 pcs onion (medium, finely chopped); 2 pcs green chili (finely chopped); 3 tbsp coriander leaves (finely chopped); 2 tbsp mint leaves (finely chopped); 2 tsp ginger-garlic paste; 3 tbsp besan (roasted); 1 tbsp lemon juice; 1 pinch garam masala; 1 pinch ground cumin; 1 pinch green cardamom powder; 1 pinch cinnamon powder; 1 pinch black pepper powder; 1 pinch red chili powder; 0.25 tsp salt; 3 tbsp oil (for shallow frying)

RATING

4.4/5(72)

TASTE SCORE

9/10

Crispy on the outside, juicy and tender inside — these spicy mutton meatballs are bursting with the warm flavors of cardamom, cinnamon, and roasted gram flour. A classic Indian starter that comes together quickly in a pan, making it perfect for dinner parties or festive snacking.

PREP

20m

COOK

20m

SERVES

3 PIECE

512 cal

SERVINGS

METHOD · 6 STEPS

prep
Squeeze out excess moisture from the mince.
Place the mutton mince in a clean kitchen towel or muslin cloth, gather the edges, and squeeze firmly to remove any excess moisture or water. This ensures the kebabs bind well and don't break while frying.
TIPExcess water is the biggest reason kebabs disintegrate in the pan. Squeeze thoroughly until no more liquid drips out.
mix · ~5 min
Combine all kebab ingredients.
1.Transfer the squeezed mince to a large mixing bowl.
2.Add chopped onion, green chili, coriander leaves, and mint leaves.
3.Add ginger-garlic paste, roasted besan, lemon juice, and all dry spice powders.
4.Add salt and mix vigorously with your hands for 4-5 minutes until the mixture turns slightly sticky and cohesive.
TIPMixing with your hands warms the fat slightly and helps bind the mince. Don't under-mix, or the kebabs will be crumbly.
rest · ~15 min
Rest the kebab mixture.
Cover the bowl with a lid or cling film and let the mixture rest in the refrigerator for 15 minutes. This allows the spices to penetrate the meat and the besan to absorb any remaining moisture.
TIPCold mixture is easier to shape. If the mixture still feels too wet after resting, mix in one more teaspoon of roasted besan.
prep · ~5 min
Shape the meatballs.
1.Divide the mixture into 12 equal portions.
2.Roll each portion between your palms into a smooth, round ball roughly the size of a golf ball.
3.Flatten each ball slightly to form a thick disc about 2 inches wide and 0.5 inch thick.
4.Place shaped kebabs on a plate, keeping them separate so they don't stick.
TIPSlightly oil your palms with a drop of oil to prevent the meat from sticking while shaping.
fry · ~9 min
Shallow fry the kebabs until golden and crispy.
1.Heat 3 tablespoons of oil in a large frying pan over medium heat.
2.Once the oil shimmers, carefully place the kebabs in the pan without overcrowding. Cook in two batches if needed.
3.Fry for 4-5 minutes on one side until the underside turns deep golden brown and crispy.
4.Flip each kebab gently with a spatula and fry the other side for 3-4 minutes until evenly browned and cooked through.
TIPDon't move the kebabs for the first 4 minutes. Letting a crust form naturally releases them from the pan and prevents sticking.
garnish
Serve hot with chutney and onion rings.
Transfer the fried kebabs to a plate lined with a paper towel for a few seconds to absorb any excess surface oil. Arrange on a serving platter with sliced raw onion rings, lemon wedges, and mint chutney on the side.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Double-mince the mutton for a finer, smoother texture that binds easily.
2
Chill the mixture for 15 minutes so the besan absorbs moisture and spices meld.
3
Oil your palms lightly when shaping to prevent sticking and get smooth balls.
4
Don't overcrowd the pan — fry in batches to maintain oil temperature and get an even crust.
5
Let the kebabs sear undisturbed for 4 minutes so a golden crust forms naturally.
6
Make ahead: shape the kebabs and refrigerate up to 24 hours before frying.
7
To reheat, pop them in a preheated oven at 180°C for 5 minutes to restore crispness.

RECIPE VARIATIONS

Adapt it for your goals.

air fryer version

Air-fryer version

For a lower-oil alternative, arrange shaped kebabs in an air fryer basket, spray lightly with oil, and cook at 200°C for 12–14 minutes, flipping halfway. You get a crisp exterior with about half the oil of shallow frying.

chicken goli kebab

Chicken goli kebab

Replace mutton mince with chicken mince and add 1 tablespoon of fresh cream to compensate for the lower fat content. The result is a lighter, milder kebab ideal for anyone who prefers poultry over red meat.

gluten free (already)

Gluten-free (already)

This recipe is naturally gluten-free as it uses besan (chickpea flour) instead of wheat-based binders. Perfect for those with celiac disease or gluten sensitivity.

spicier version

Spicier version

Increase green chilies to 4 and add ½ teaspoon of crushed dried red chilies or Kashmiri red chili powder for extra heat without overwhelming the mutton's flavor.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Iron

Mutton is a good source of heme iron, which is easily absorbed by the body and helps maintain healthy red blood cells.

✓

High-Quality Protein

Each kebab provides a concentrated dose of complete protein, supporting muscle repair and satiety.

✓

Digestive Aid from Spices

Cardamom, cinnamon, cumin, and mint are traditionally used to aid digestion and reduce bloating, making these kebabs flavorful and gut-friendly.

✓

Low-Carb Option

Unlike many appetizers that rely on breadcrumbs or flour, these kebabs use a small amount of besan, keeping the carbohydrate content low.

QUESTIONS?

Frequently asked questions

The most common reason is excess moisture in the mince. Always squeeze the mutton in a cloth until no water drips out, and don't skip the roasted besan — it acts as a binder.