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

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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