Moglai Hoosaini Kabab

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

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

Asia
India
Dinner
Spicy

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