Kabargah

Recipe by
Total Time:
1 Hour
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

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

Take a look at more Starter Recipes. You may also want to try Deep Fried Spring Chicken, Smoked Pomfret, Lehsuni Paneer Tikka, Chicken Drumsticks with Indian Masala

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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.

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