Kabargah
Kabargah, from above
Non vegKashmir

Kabargah

Lamb ribs simmered in spiced milk, then fried in ghee. Pandit festive indulgence.

90 minTime
41 gProtein each
mildSpice
Tabak maaz's Pandit cousin1 chapter · 1 min read

Make it your way

Grandma's wayLamb ribs, milk and ghee.
The original
429kcalsame
41 gproteinsame
1 gfibresame
90minutessame

Kabargah as Kashmiri Pandit homes make it.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Mutton (goat meat)700 g lamb ribs, in 2 rib pieces
Milk2 cups
Water1¼ cups
Whole spicescardamom, cloves, cinnamon, bay
Fennel seeds1½ tsp, powdered
Dry ginger powder (ground ginger)1 tsp
Saffrona pinch
Asafoetidaa pinch
Curd (plain yogurt, natural yoghurt)⅓ cup
Kashmiri chilli powder1 tsp
Ghee4 tbsp, for frying
Saltto taste

Method

4 steps
  1. 1Simmer ribs in milk and water with whole spices, fennel, dry ginger, asafoetida, saffron and salt until tender and the liquid is nearly gone.
  2. 2Cool the ribs.
  3. 3Mix curd with chilli and coat the ribs.
  4. 4Fry in ghee until golden and crisp on both sides.
Serve it like this

Serve hot on a platter with rice and a mild yakhni or haak.

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Make it a meal

What goes with Kabargah: a bread or rice, a side, something to drink and something sweet.

Bread or rice Kashmiri girda150 min
Bread or rice Kashmiri pulao45 min
With a main Kashmiri mutton yakhni80 min
On the side Kashmiri haak25 min
On the side Doon chetin10 min
To drink Kashmiri kahwa15 min
Something sweet Shufta40 min
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