Name: Moglai Hoosaini Kabab
Cuisine: India
Ingredients: A little nutmeg (naiphal); A little mace (javatri); 1 dessertspoonful white sesame (sufaid til)—optional; 1″ (2½ cm) piece of cinnamon (darchini); 1 dessertspoonful coriander seeds (sukha dhania); 1 lb (455 g) finely-minced lean mutton; ½ teaspoonful red pepper (degi mirch); 1 dessertspoonful desiccated coconut (naryal ka burada); 1 oz (30 g) ginger (adrak); 12 almonds (badam); 12 cloves of garlic (lasan); 4 ozs (115 g) onions; A few fresh mint leaves (podina); Ghee for frying; 1 tablespoonful ghee; 1 teaspoonful fresh lime juice; 4 green chillies (sabz mirch); 10 peppercorns; 2 whole eggs; 4 brown cardamoms (illaichi); 2 teaspoonfuls salt; 1 whole egg + 4 tablespoonfuls yoghurt (curd) or; 1 tablespoonful gram flour (basan) or split-pea flour; A few fresh chopped coriander leaves (dhania)

Preparation info

Difficulty
Medium

Appears in

Mrs. Balbir Singh's Indian Cookery

By Mrs Balbir Singh

Published 1961

About

Moglai Hoosaini Kabab is similar to Shami Kabab except that instead of the split peas (channa dal) an egg is used as a binding agent and it is not stuffed. It is however equally hot because spices are added to the minced meat.

Ingredients

1 lb (455 g) finely-minced lean mutton
4 green chillies (sabz mirch

Method

Fry coriander seeds, peppercorns, cardamoms, mace, nutmeg, cinnamon, white til (sesame), almonds, coconut and the split-pea flour (besan) for 3 minutes in one tablespoonful ghee. Add minced meat, finely-minced onions, garlic, ginger and chillies, stir and continue cooking on slow fire for 15 minutes; mix salt and red pepper, and cook till the mixture dries up. Cool. Grind this

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Moglai Hoosaini Kabab

Ingredients

Method

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