Flavours of Monash

Kashmiri Kabargah

Author: Usha Khusha

Ingredients:

Boiling Ingredients

• 1kg Lamb ribs (double ribs flattened for frying)
• 4 tsp Fennel seed powder (heaped)
• 2 tsp Ginger powder (heaped)
• 8-10 cloves garlic
• 2 Bay leaves
• 2 Cinnamon sticks
• 4 Black cardamom pods, crushed
• 8-10 Pepper corns
• Salt to taste

Batter Ingredients

• ½ cup Chick pea flour
• ¼ cup rice flour
• 1 cup Yoghurt
• Salt to taste
• Red Chilli powder to taste
• Clarified butter (for frying)

Preparation:

• In a pressure cooker add the lamb ribs, along with all the boiling ingredients, 1 cup of water and 1 cup of milk.
• Pressure cook until the lamb is nearly tender (approximately 3 whistles).
• After pressure drops, take off the lid and simmer uncovered on medium heat until all the milk and water dry up.
• Set aside to cool.
• Mix all the batter ingredients and add a few teaspoons of water if too thick.
• Dip the ribs in the batter and fry in ghee until golden brown.
• Garnish with mint chutney, serve hot.