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Kashmiri Kabargah
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
- ½ cup Chick pea flour
- ¼ cup rice flour
- 1 cup Yoghurt
- Salt to taste
- Red Chilli powder to taste
- Clarified butter (for frying)
- 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.
Updated: 16 October 2006
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