Kabarga Recipe
Kabarga has a fine taste. Kabarga gets its taste from mutton mixed with yohurt and chili powder. Kabarga is cherished by meat lovers.
Ingredients
| Mutton from ribs 1 kg | ||
| Yoghurt | 1 Cup (16 tbs) | |
| Red kashmiri chilli powder 2 tsp | ||
| Ginger powder | 1 Teaspoon | |
| Aniseed powder 1 tsp | ||
| Turmeric powder | 1 Teaspoon | |
| Asafoetida A pinch | ||
| Garam masala powder | 1 Teaspoon | |
| Milk | 1/2 Cup (16 tbs) | |
| Cloves | 2 | |
| Water | 1/2 Liter | |
| Ghee | 250 Gram | |
| Salt | To Taste | |
Directions
In a deep pan, pour 1/2 litre of water and 1/2 cup of milk.
Add turmeric, ginger and aniseed powders along with cloves, salt and asafoetida.
Mix well and add the meat pieces and boil on a medium flame.
After 1/2 hour or so, when the meat becomes tender, and almost all the water gets absorbed and evaporated, turn off the flame and keep aside to cool.
Make a batter by blending the yoghurt, salt, red chilli powder and the garam masala powder.
Take the meat pieces out from the pan.
Dip each piece in the prepared batter and deep fry in hot ghee till brown on both sides.
Add turmeric, ginger and aniseed powders along with cloves, salt and asafoetida.
Mix well and add the meat pieces and boil on a medium flame.
After 1/2 hour or so, when the meat becomes tender, and almost all the water gets absorbed and evaporated, turn off the flame and keep aside to cool.
Make a batter by blending the yoghurt, salt, red chilli powder and the garam masala powder.
Take the meat pieces out from the pan.
Dip each piece in the prepared batter and deep fry in hot ghee till brown on both sides.
Chef
