Kashmir

Kabargah

Name: Kabargah
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Kashmiri
Ingredients: 700 g lamb ribs in 2 rib pieces mutton (goat meat); 2 cups milk; 1 1/4 cups water; Whole spices, cardamom, cloves, cinnamon, bay; 1 1/2 tsp powdered fennel seeds; 1 tsp dry ginger powder (ground ginger); a pinch saffron; a pinch asafoetida; 1/3 cup curd (plain yogurt, natural yoghurt); 1 tsp kashmiri chilli powder; 4 tbsp for frying ghee; Salt, to taste

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

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

1Simmer ribs in milk and water with whole spices, fennel, dry ginger, asafoetida, saffron and salt until tender and the liquid is nearly gone.
2Cool the ribs.
3Mix curd with chilli and coat the ribs.
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.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kabargah

Make it your way

Ingredients

Method

Make it a meal