Moglai Hoosaini Kabab

Preparation info
    • Difficulty

      Medium

Appears in

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