Mughlai Hoosaini Kabab

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Starter Recipes. You may also want to try Kerala Style Fried Fish, Oil Free Tandoori Chicken, Chicken Malai Kebab , Chicken Drumsticks with Indian Masala

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  • 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.