Why recepie famous for?
Ribs of young lamb or goat, cooked in milk and spices then fried in ghee, the Kashmiri Kabargah is as much a ritual as it is food.
Ingredients
• 1 kg breast of lamb- cut into pieces• 1 cup refined Oil
• 2 cups bOiled Milk
• 2 cups Water
• 2 bay leaves
• 2 Cloves
• 2 Cinnamon stick
• 2 brown Cardamom
• 2 green Cardamom
• 1 cup yogurt
• 1 tsp Ginger powder
• 1 tsp fennel powder
• 1 tsp cumin powder
• 1 tsp Saffron- optional
• 2 Tbsp gram flour
• Salt to taste
Instructions
Wash meat and put into the pressure cooker.Add water, milk, powdered spices and whole spices together, cook for 10 minutes.
Remove the lid and check if the meat is tender.
Boil on high flame till the water dries up. Let it cool down.
Remove meat pieces one by one with a tong so that they do not break.
Keep them separately in a large plate.
Whisk together yogurt and gram flour.
Add 2 tsp water to make into a smooth consistency.
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