Husseini Kabab Recipe
From Kebab Section of Hyderabad
Husseini Kabab Dish
- 750 gms boneless mutton, cut into cubes
- 1 tbsp adrak-lasan paste
- 10 almonds or cashewnuts
- 2 tsp garam masala
- 1 cup beaten cream
- 350 ml milk
- 6 red chillies
- 6” bamboo sticks to thread the kababs
- ½ tsp powdered elaichi
- 1 tbsp oil or ghee
- Salt to taste
Grind to a fine paste: the red chillies and almonds.
Apply the adrak-lasan paste, red chilli paste and salt to the mutton cubes before setting aside for 2 to 3 hours.
Thread the mutton cubes on the sticks. Place a pan over heat and add the oil or ghee.
Pour in the milk and allow it to boil, then add the threaded kababs. Cook over a moderate heat till milk thickens.
Add the cream and simmer till kababs are tender and oil separates.
Then sprinkle elaichi powder.
Serve hot with lemon wedges.
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