Mughlai Kabobs

33 Comments

Yesterday I made a creamy sauce called sas, made with pistachios, cashews, and almonds. And today I’m making curried lamb kabobs that go perfectly with the sauce.

From Indian Food Forever, a website devoted to Indian recipes, “Mughlai food is known for its richness. It is famous for the exotic use of spices, dried fruit and nuts. The Mughals did everything in style and splendour.”

These kabobs are so easy to make – it’s as simple as putting a meat loaf together, and forming elongated meatballs over skewers! If you don’t want to mess with the skewers, just make them meatballs!

Mughlai Kabobs

1 pound of ground lamb, I used a mixture of beef and lamb*
1 small onion, finely chopped
1/3 cup finely chopped cilantro
1/4 cup ground chick-pea flour, or besan
1/3 cup sliced almonds, pulverized in a blender
1 tablespoon finely chopped ginger
1/2 lemon, juiced
3 tablespoons plain yogurt
2 teaspoons ground cumin
1 teaspoon ground coriander
2 teaspoons garam masala or curry powder
2 teaspoons salt

In a very large bowl, add all of the ingredients.

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Mix everything together well. Let the mixture sit at room temperature for about 30 minutes for the flavors to meld.

After time has passed, create the kabobs by forming the dough over the end of your skewers – I’m using bamboo skewers. I didn’t soak them because they really weren’t going to be over direct heat. Try to make the meat cylinders of uniform thickness so they will cook evenly.

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Meanwhile, start up a grill outside. You could also cook the kabobs inside under the broiler, but I used these kabobs as an excuse to try out a Cuisinart indoor-outdoor electric grill that I bought but have never used…. yet.

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So I plugged the “griddler,” as it’s called, outside in the shade. Then I turned the dial to the highest position, which is 400 degrees. Then I put the kabobs on and really, nothing happened. Then I realized that the plug wasn’t pushed in all the way, but after another 15 minutes or so, still nothing was happening.

Then lo and behold, I discovered I was using the dial incorrectly. Inadvertently, when I thought the dial was on 400 degrees, I had turned it to OFF.

I have wasted more time in my life with dials. Especially in hotel bathrooms where I can’t figure out which way to point the shower dial. There’s always a pointy thing, or a lever of sorts, but there’s never a corresponding line to match up with. I wish I could design these things. Although, I might be the only person who has this problem.

And so, I started up the griddler again, this time with the dial actually on 400 degrees. And it actually heated up really fast.
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I cooked the kabobs on three sides, then turned down the temperature to 350 degrees, put the lid on, and finished them for another 15 minutes. I wanted them still a little teeny pink on the inside.

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Then I served them just off the grill, with some of the beautiful creamy nut sauce, and a curried spinach and mushroom side dish. Scrumptious!!!!!

kab

* Because my husband thinks he doesn’t like lamb, I used the mixture of beef and lamb.

verdict: I’ve made these and the sauce before, and I will continue to make these throughout my life. This is fabulous Indian food fit for a fancy meal or a pool party!

33 thoughts on “Mughlai Kabobs

  1. The Moghuls brought the splendour of the Middle East to Northern India including there fragrant range of spices. India is an enchantress. Three visits have not been enough. This is a perfect outdoor cooking recipe. thanks

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    • Sounds delicious, too! There’s just something about lamb and Indian spices, though…. But like someone said in the comments – meat on a stick, what’s not to like?!!!!

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  2. I love the look of these kabobs…shame the lamb here is so tasteless…I think I will use mutton ,…at least it has SOME flavour to help the spices along..can’t wait to get my teeth into these beauties.

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