Kabargah Ta Tabaq Maz

Recipe by
Total Time:
60-90 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Chich Barak Kebbe, Lemon Leaf Mint Thogayal , Taiwanese Hamburgers, Chettinad Kathrikai Avial

Rate This Recipe


  • 1 kg - mutton (chopped into 2 x 4 inch oblong pieces with fatty layer intact)
  • 250 g - ghee
  • 1 cup - curd
  • 2 tsp - red kashmiri chilli powder
  • 1 tsp - ginger powder
  • 1 tsp - aniseed powder
  • 1 tsp - turmeric
  • 1 pinch - asafoetida
  • 1 tsp - garam masala
  • 2 tsp - salt
  • 1/2 cup - milk
  • 2 - cloves

How to Make Kabargah Ta Tabaq Maz

  • In a 'patila', of about 3 litres capacity, pour 1/2 litre of water, and the 1/2 cup of milk.
  • Add turmeric, ginger and aniseed powders along with cloves, a tsp salt and asafoetida.
  • Stir and place the meat pieces in the 'patila' and boil on a medium flame.
  • After 1/2 hour or so, when the meat becomes tender, and almost all water gets absorbed and evaporated, remove the 'patila' from the stove and let it cool down to some extent.
  • In a bowl, add to the curd, the chilli powder, garam masala, and a tsp of salt, and make a batter of these by beating with a spoon, or a hand churner.
  • Take out the cooked meat pieces from the gravy, which, after straining, can be used for some soup or mixed with the above batter.
  • Keep the meat pieces aside.
  • Heat ghee, in a kadai, on slow fire and deep fry the meat pieces one by one, after dipping each in the prepared batter.
  • Fried brown, these 'kabargah' pieces are ready to be served piping hot.