Serve these tasty kebabs piping hot with Naan, Rasita and Tomato Salad. Leftover kebabs can be coarsely chopped and packed into pita bread spread with Fresh Cilantro Relish.

Prep Time: 45 minutes
Cook Time: 20 minutes
Total Time: 1 hours 5 minutes
20-25 kebabs


  • 1 lb lean ground beef or lamb
  • 2 tbsp ginger pulp
  • 2 tbsp garlic pulp
  • 4 fresh green chillies, finely chopped
  • 1 small onion, finely chopped
  • 1 egg
  • 1/2 tsp turmeric
  • 1 tsp garam masala
  • 2 cups fresh cilantro chopped
  • 4-6 fresh mint leaves, chopped, or 1/2 tsp mint sauce
  • 6 oz raw potato
  • salt, to taste
  • vegetable oil, for deep-frying


Place the first 10 ingredients in a large bowl. Grate the potato into the bowl, and season with salt. Knead together to blend well and form a soft dough.

Shape the mixture into portions the size of golf balls. Set aside on a plate and leave the koftas to rest for about 25 minutes.

In a karahi (or frying pan), heat the oil to medium-hot and fry the koftas in small batches until they are golden brown in colour. Drain well and serve hot.