Ingredients

• 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.