Moglai Hoosaini Kabab

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

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