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Photo of Dilruba Kebabs by Anita Chaurasia at BetterButter

Dilruba Kebabs

Anita Chaurasia
20 minutes
Prep Time
20 minutes
Cook Time
4 People
Read Instructions Save For Later

ABOUT Dilruba Kebabs RECIPE

A recipe which is entirely different from sham-e-kebab. It has aroma of spices and a tangy & pungent taste of the filling. Easy to make & great in taste.

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • Mughlai
  • Shallow fry
  • Appetizers

Ingredients Serving: 4

  1. Mutton keema- 500gms
  2. Onions-2 medium (chopped)
  3. garlic - 10 to 12 flakes (minced)
  4. ginger - 2 inch piece(grated)
  5. Black cardamom - 2
  6. Green cardamom - 5
  7. cloves - 5
  8. cinnamon - 2 sticks
  9. Bay leaf - 2
  10. Whole red chillies - 2
  11. Green coriander 1/2 a cup( chopped)
  12. Green chillies - 2 (sliced)
  13. lemon juice
  14. salt to taste
  15. oil 2 tbsp + for shallow frying


  1. Heat the oil & add all the whole spices & chopped onions and garlic and red chilies.
  2. Saute for 3-4 minutes or till onions become translucent.
  3. Add the minced meat and saute for 2-3 minutes.
  4. Add salt and put on the lid.
  5. Let it cook on low flame for 15-20 minutes or till the keema is cooked and moisture evaporates.
  6. Cool it. Take out the whole spices. Grind all the spices except bay leaf to a fine paste. Grind the cooked keema and mix well with the masala paste. Keep it aside.
  7. Grate ginger, chop coriander and green chillies finely.
  8. Add 1 tsp of lemon juice to it & season with salt.
  9. Take a little keema (make 10 - 12 balls) flatten on your wet palm.
  10. Take 1/4 sp. Of the filling, put it in the centre and seal the sides (like you do while making aloo ke parathas).
  11. Make all kebabs same way.
  12. Heat the nonstick pan and shallow fry the kebabs till golden brown on both sides.
  13. Serve hot with green chutney & onion rings.

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