Ingredients

• Mutton ribs with fatty layer and skin intact - 1 kg
• Ghee - 1/2 kg
• Curd - 1/2 kg
• Red kashmiri chilli powder - 2 tsps
• Ginger powder - 1 tsp
• Aniseed powder - 2 tsp
• Turmeric - 1/2 tsp
• Asafoetida - a pinch
• Garam masala - 2 tsp
• Cloves - 5
• Salt to taste
• Milk - 1 litre

How to Make Kabargah

• In a pot of about 3 litre capacity, pour the milk.
• Add turmeric, ginger and aniseed powders, cloves, a tsp of salt and asafoetida.
• Stir the contents.
• Place the meat pieces in the pot and boil on medium heat for half an hour.
• Cook till the meat becomes tender and almost all the milk has been absorbed.
• Remove the pot and let the contents cool down a little.
• In a bowl mix curd, chilli powder, garam masala and a tsp of salt and make a smooth batter.
• Heat the ghee in a frying pan on a slow fire and dip the meat pieces, after removing excess gravy, in the batter.
• Deep fry till golden brown.
• Garnish with silver foil and serve hot.