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Medium
Published 1961
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.
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