Dum-Ke-Kabab Recipe

Name: Dum-Ke-Kabab
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1/3 oz. kidney fat; 8-3/4 oz. mutton, minced; 2 oz. besan; 1 dash red chili powder; 5 oz. onion; 3 oz. curd; 5 cloves; 2 to 3 sprigs coriander leaves; Garam masala, for flavour; Oil, for basting; 1/3 oz. butter

Servings: persons

1/3 oz. kidney fat
8-3/4 oz. mutton, minced
2 oz. besan
1 dash red chili powder
5 oz. onion
3 oz. curd
5 cloves
2 to 3 sprigs coriander leaves
Garam masala, for flavour
Oil, for basting
1/3 oz. butter

1
Slice and fry the onion until golden brown.
2
Chop fresh coriander.
3
Mince mutton along with the kidney fat.
4
Mix all the ingredients in the mutton mince, leaving aside 60 grams of curd.
5
Form into a dough and make a well in the centre.
6
Take a red hot charcoal and place in the centre of the mutton dough.
7
Put a blob of butter on top of the charcoal and put a few cloves.
8
Cover the whole mixture so as to get the dum.
9
Now make croquettes and place in a tray.
10
Beat the curd, red chili powder and drop of red colour.
11
Sprinkle on the kababs.
12
Now cover the tray and put charcoal on the top and bottom of the tray to cook the kababs.
13
Serve with hyderabadi paratha and green chutney.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/3 oz. kidney fat, 8-3/4 oz. mutton, minced, 2 oz. besan, 1 dash red chili powder, and more.

Yes, Dum-Ke-Kabab falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Dum-Ke-Kabab

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