Mutton Goli Kebab
Tender, juicy minced mutton meatballs packed with aromatic spices and fried to golden perfection. A classic Mughlai appetizer that melts in your mouth, perfect with mint chutney.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Binding Agent
- b.Place a small, dry pan over low heat.
- c.Add the besan (gram flour) and dry roast for 2-3 minutes, stirring continuously, until it becomes aromatic and changes color slightly.
- d.This step is crucial to remove the raw taste of the flour. Set aside to cool.
- 2
Step 2
- a.Mix the Kebab Mixture
- b.In a large mixing bowl, combine the mutton keema, finely chopped onion, green chilies, ginger-garlic paste, chopped coriander, and mint leaves.
- c.Add all the dry spice powders: red chili powder, turmeric powder, garam masala, cumin powder, coriander powder, and salt.
- d.Add the cooled roasted besan and the lemon juice.
- e.Using your hands, mix everything thoroughly for 3-4 minutes. Knead the mixture well to ensure the spices are evenly distributed and the mixture becomes slightly sticky and cohesive.
- f.Cover the bowl and refrigerate the mixture for at least 30 minutes. This helps the flavors to meld and makes the kebabs easier to shape.
- 3
Step 3
- a.Shape the Kebabs
- b.After resting, take the mixture out of the refrigerator.
- c.Lightly grease your palms with a little oil to prevent sticking.
- d.Take small, lemon-sized portions of the mixture and roll them between your palms to form smooth, round balls (goli) without any cracks. You should be able to make about 20 kebabs.
- 4
Step 4
- a.Shallow Fry the Kebabs
- b.Heat the oil in a wide, heavy-bottomed pan or skillet over medium heat. The oil should be about half an inch deep.
- c.To check if the oil is ready, drop a tiny piece of the mixture; it should sizzle immediately.
- d.Carefully place the shaped kebabs into the hot oil in a single layer. Do not overcrowd the pan; fry in 2-3 batches if necessary.
- e.Fry for 8-10 minutes, turning them gently every 2 minutes, until they are evenly browned, crisp on the outside, and cooked through.
- f.Maintain a consistent medium heat to ensure even cooking.
- 5
Step 5
- a.Drain and Serve
- b.Once cooked, use a slotted spoon to remove the kebabs from the pan.
- c.Place them on a plate lined with paper towels to absorb any excess oil.
- d.Serve the Mutton Goli Kebabs hot, garnished with fresh coriander, alongside mint chutney, onion rings, and lemon wedges.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the juiciest kebabs, use mutton keema with about 15-20% fat content.
- 2Ensure the minced mutton is as dry as possible. If it's watery, squeeze out the excess moisture using a cheesecloth before mixing.
- 3Do not skip refrigerating the mixture. This step firms up the kebabs and prevents them from breaking while frying.
- 4Fry on medium heat. Frying on high heat will brown the outside quickly while the inside remains raw.
- 5To check for seasoning, you can fry one small test kebab before shaping the entire batch and adjust the salt or spices if needed.
Adapt it for your goals.
Smoky Flavor (Dhungar Method)
After shaping the kebabs, place them in a large bowl. Put a small steel cup in the center, add a piece of hot charcoal, pour a teaspoon of ghee over it, and immediately cover the bowl for 5-7 minutes to infuse a smoky aroma.
Stuffed Goli KebabStuffed Goli Kebab
Create a small cavity in each kebab ball and fill it with a mixture of finely chopped cashews, raisins, and a pinch of saffron before sealing and frying.
Baked VersionBaked Version
For a healthier option, preheat your oven to 200°C (400°F). Arrange the kebabs on a baking sheet lined with parchment paper, brush them lightly with oil, and bake for 15-20 minutes, flipping halfway through, until golden and cooked.
Chicken Goli KebabChicken Goli Kebab
Replace mutton keema with chicken keema. Reduce the cooking time slightly as chicken cooks faster.
Why this is on our healthy list.
Excellent Source of Protein
Mutton is a high-quality protein source, essential for building and repairing tissues, muscle growth, and overall body function.
Rich in Iron
This dish provides a significant amount of heme iron, which is easily absorbed by the body and helps in preventing anemia and boosting energy levels.
Boosts Immunity
The spices used, such as turmeric, ginger, and garlic, have anti-inflammatory and antioxidant properties that can help strengthen the immune system.
Frequently asked questions
One serving of Mutton Goli Kebab (approximately 5 pieces) contains around 470 calories. This is an estimate and can vary based on the fat content of the mutton and the amount of oil absorbed during frying.