Mughlai Kabab

Photo and Recipe Courtesy: Dr. Debarshi Chatterji

Today I am going to share a recipe with you which checks off all the points for required to be included in my blog. It’s tasty, simple and quick. I present to you – Mughlai Kabab.

For those who don’t know, Mughlai cuisine is one of the oldest cuisines of India. Since the dishes were served mainly to the royals at Mughal courts, the chefs left no stone unturned to present different varieties of gourmet foods. Mughlai cuisine is known for its elaborate variety of food prepared with the best quality meats, vegetables and spices. Many of our favorite dishes like Biryani, Kababs, Rezala, Murg Masala, Korma etc. belong to the Mughlai cuisine.

Of all these, I think Kabab is the only gourmet dish which does not require an elaborate preparation, however, the ingredients do play a key role in the flavor. Kababs are prepared with a good quality ground meat and lots of aromatic spices and are served mainly as an appetizer with a Chutney.

In India, Kababs are in general party and special occasion food. It is also a very famous appetizer and can be readily found in almost every restaurant. Due to the large vegan/vegetarian population in India, different varieties of Vegan Kababs are also served in many restaurants like Hara Bhara Kabab or Paneer Kabab. Kababs also sometimes include a binding agent in them like Breadcrumbs or Lentils. It helps in absorbing the extra moisture and hence the Kabab holds a firm shape while cooking. I have also had Kababs, or Kebabs as they call it, in a few Mediterranean restaurants (in the U.S.) and although I love eating different types of Kababs, my favorite remains the Mughlai Kabab.

Now today’s recipe is the improvised Mughlai Kabab recipe. We have added a few extra spices which enhances the taste but like the original recipe, this one also does not use any binders and hence it may get a little difficult to get that perfect shape. I suggest using a measuring cup (1/3 cup size) to mold the Kababs. Just fill the cup with the Kabab mix and carefully transfer it on the grill or skillet. If you think it will not hold on the Grill, then consider using an aluminum foil. This will still bring that smoky flavor but it will help an easier clean up. If you would rather want a cylindrical shape for your Kababs, use Skewers to wrap the marinated meat on them.

Now let’s talk about the cooking time and mode which will differ mainly with the type of meat we will be using. Chicken Kababs will take lesser time to cook when compared with Goat or Lamb Kababs. The latter will take more time and hence I prefer to use a Grill over a Stove Top. Grilling is not only faster and convenient but it also renders that smoky, charcoal aroma in them which makes them all the more delectable. If you want to prepare them on stove top, I would recommend using two big skillets so that multiple Kababs can be prepared simultaneously. This one small step will save you a lot of time. Also, you may want to switch on the exhaust vent so that the cooking fumes can be drawn out.

I have prepared the Mughlai Kabab several times for get togethers and parties and its delectable taste always pleases the crowd. The best part is you can use whatever meat you like best, you just need to keep in mind the different cooking times for different meats.

Serve the Kababs hot with finely cut rings of raw or vinegar soaked onions, cucumber slices and Dhania (Cilantro) chutney. You can also get some Naans or Tandoori Rotis and have the Kababs as an entrée.

Good food is Indian food.

Ingredients:

• Ground Meat (Chicken, Lamb or Goat) - 1 pound
• Onion - 1 cup, minced
• Red Chili Powder – ½ teaspoon
• Green Chilis – 2, minced
• Garam Masala – 1 teaspoon
• Meat Masala – 1 teaspoon
• Ginger – 1 inch, grated
• Garlic – 4 cloves, minced
• Salt – ½ teaspoon (or to taste)
• Fresh Cilantro – a handful, chopped
• Black Pepper – ½ teaspoon
• Tandoori Masala – 1 teaspoon
• Cumin Powder – ½ teaspoon
• Amchur – ½ teaspoon
• Oil or Spray – 3-4 tablespoon for frying or grilling

Let’s do a little Prep:

• Mix everything together (Ground Meat, Onion, Red Chili Powder, Green Chilis, Garam Masala, Meat Masala, Ginger, Garlic, Salt, Fresh Cilantro, Black Pepper, Tandoori Masala, Cumin Powder and Amchur).
• Cover and refrigerate for an hour. You can also let it marinade overnight. 
• In case there is too much moisture due to the chopped onions and you are unable to mold the Kababs, consider using Breadcrumbs. 

Directions for frying Kababs on Stove Top:

• Mold the Kababs into cylindrical or circular shapes.
• On medium heat, heat a big skillet and pour a few teaspoons of oil on it.
• Carefully place the molded Kababs on the skillet and let it cook. Lamb and Goat will take some time to be done perfectly. You may want to cover and cook them for some time. The batch should be ready in 15- 30 minutes, brush or spray them with Oil or Butter and turn sides after 10 minutes.
• Fry the Kababs till they are medium rare and look brown in color, fried and crispy.
• Once the batch is done transfer it on a plate lined with paper towels and clean the skillet a little removing any small burnt pieces.
• Serve the Kababs hot with Onion rings, Cucumber slices and Cilantro chutney. 

Directions for Grilling the Kababs:

• Keep the meat refrigerated until you are ready to grill.
• Make sure to use a clean grill and keep an oven safe dish lined with paper towel nearby to transfer the grilled Kababs.
• Preheat the Grill on high heat.
• Start molding the Kababs, if you feel difficulty in forming a shape it may be due to extra moisture. In that case consider using a foil to cook the Kababs as they may not hold on the grill.
• Arrange the Kababs on the Grill or on the foil. 
• Cook for 10 minutes, spray them with oil and turn sides. 
• You may want to cover and cook them for some time. The batch should be ready in 10- 15 minutes, spray them with Oil or Butter and continue to cook till they are brownish red in color.
• Serve the Kababs hot with Onion rings, Cucumber slices and Cilantro chutney.

Tips:

• Add two pinches of Nutmeg Powder in the Kabab Mix. It will make the Kababs more aromatic.
• Beat an egg lightly and add it to the Kabab mix. Refrigerate the mix till you are ready to cook. The egg will act like a binder and also give a smoother texture.
• If you have some Mint leaves, chop them and add them to the mix. Mint will add a warm and fresh flavor to the Kababs.
• Remember the ingredients you are adding. Chopped Onions will have extra moisture which may make it difficult to form a firm shape.
• If you are using a lean meat (less fatty meat) then it will not have any extra fat to bind the mixture and the Kababs may fall off the Grill. I recommend good quality freshly ground meat with at least 20% fat.
• Add Butter in the mix and refrigerate till you are ready to cook. The butter will help to bind the meat plus it will also boost the taste. 
• Use an aluminum foil for an easier clean up. 
• In case you decide to make big sized Kababs, do not cut into it as soon as you take it off the heat. Let it rest for a while so that the juices mix with the spices. This will bring out more flavor.
• Do not press the Kababs with the spatula. Give it time to cook on its own.
• When Grilling keep the heat high. This will create a nice sear on the Kababs. When you feel like they are burning turn the heat to low.
• The cooking time is an approximate time so keep an eye on the Kababs and remember practice makes you perfect.

This photo was taken at the Madras Mantra restaurant in Atlanta, Georgia. If you are a Vegan and love Indian food, then this is an ideal place for you. The staff is courteous and friendly and the service is quick. 

The photo features one of my favorite dishes – Dahi Bara. It consists of lentil patties dipped in a thick yogurt sauce with Indian spices. The patties are prepared by deep frying a heavy batter of lentils. This dish is served cold and tastes sweet, tangy and creamy.

If you have never had a Dosa, then this is the perfect place to have one. A Dosa looks like a crepe but is bigger in size, although normally Dosas are not as big as this one! The chefs of Madras Mantra sure know how to please food lovers. 

A Dosa is thin and crunchy and is prepared with a batter of rice and lentils. It is served with Sambar which is a lentil curry with vegetables and Coconut Chutney. Dosas can be prepared with or without a stuffing. A typical Masala Dosa will have a stuffing of Potatoes and Onions and sometimes Paneer. 

Enjoy the Dosa hot and fresh at the restaurant or prepare it at home. I will not recommend taking a to-go as it will loose its crunchiness and taste.

Recommended reading:

• Garam masala
• Meat Masala
• Tandoori Masala
• Top 10 Spices to keep in your kitchen
• Make Cumin Powder at home
• Dhania Chutney
• Picnic at Smithville Lake, Missouri
• Chicken Nutrela Kabab
• Tandoori Roti
• Chicken Alu Cutlets (Crispy Chicken and Potato Patties)
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• Egg Rolls Indian Style
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• Murgh Malai Tikka (Grilled Creamy Tender Chicken)
• Gujiya (Crispy Flaky Indian Sweet Dumpling stuffed with Milk Solids and Nuts)
• Papa’s Kosha Mangsho (Grandpa’s Special Goat Curry)
• Chapli Kabab with Lachha Paratha
• Thandai (Refreshing Indian Drink)
• Hariyali Ghosht - Herbed Goat Curry
• Kashmiri Rogan Josh (Slow cooked mutton in red curry)