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.


Difficulty LevelEasyCuisine


 Mutton ribs1 Kilogram
 Yoghurt1 Cup (16 tbs)
 Red chili powder2 Teaspoon
 Ginger powder1 Teaspoon
 Aniseed powder1 Teaspoon
 Turmeric powder1 Teaspoon
 Asafoetida1 Pinch
 Garam masala powder1 Teaspoon
 Milk1⁄2 Cup (8 tbs)
 Water1⁄2 Liter
 Ghee250 Gram
 Salt To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 6370 Calories from Fat 5574

% Daily Value*

Total Fat 625 g961.1%

Saturated Fat 318.4 g1591.8%

Trans Fat 0 g

Cholesterol 1470.8 mg

Sodium 1220.6 mg50.9%

Total Carbohydrates 32 g10.8%

Dietary Fiber 5.7 g22.6%

Sugars 16.8 g

Protein 160 g320.7%

Vitamin A 17.2% Vitamin C 18.8%

Calcium 60% Iron 112.2%

*Based on a 2000 Calorie diet


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.