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.