Ingredients

• 500 gms - very finely minced lean mutton
• 4 green chillies
• 2 cloves garlic
• 1 large onion
• 1.5 piece fresh or pickled ginger (all minced very finely)
• 1 dessert spoonful - desiccated coconut
• 1 teaspoonful - ground almonds
• 1 teaspoonful - besan
• 1 teaspoonful - ground corianders
• 1 teaspoonful - ground turmeric
• A small pinch ground turmeric
• A small pinch ground cinnamon
• A small pinch ground cloves
• A small pinch ground cardamoms
• A small pinch ground allspice

How to Make Mughlai Hoosaini Kabab

• Add all the above ingredients to the minced mutton.
• Fry the following ingredients lightly for 2 or 3 minutes in a dessert spoonful of ghee or oil.
• Mix, add the meat mixture, stir thoroughly and continue the slow cooking for 5 to 10 mins.
• Salt to taste. Turn the contents out and either grind or pound this meat mixture into a fine paste, adding a squeeze of lemon juice.
• The paste is formed into oval shaped cutlets and fried to a golden brown, or pressed on to metal skewers and grilled, basting well.