Kabargah

Name: Kabargah
Yield: Serves 4
Cuisine: Indian
Ingredients: 3 bay leaves; 2 cups (400 ml) milk; 1 pound (500 grams) lamb ribs, cut into pieces with 2 or 3 ribs in each; 1 teaspoon ground ginger; 2 teaspoons ground fennel seeds; Generous Pinch of saffron threads; 1 quart (800 ml) vegetable oil; 1-inch (2½-cm) cinnamon stick; 3 green cardamom pods; 2 teaspoons red chile powder; 1½ teaspoons table salt; 4 whole cloves; 6 tablespoons plain yogurt

Lamb ribs dipped in a spicy yogurt batter and deep-fried

Preparation info

Serves
4

Difficulty
Medium

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

While working with teams who served prime ministers like Mrs. Indira Gandhi and Mr. Rajiv Gandhi, I found that Kashmiri food was always favored at state banquets. It was during this time that I picked up little nuances of the region’s cuisine and learned how to perfect this dish.

Ingredients

1 pound (500 grams) lamb ribs, cut into pieces with 2 or 3 ribs in each
2 cups (

Asia
India
Starter
Gluten-free

Method

Place a deep nonstick saucepan over high heat and add the ribs, milk, 1 cup (200 ml) water, the cardamom, cinnamon, cloves, saffron, fennel, ground ginger, asafetida, bay leaves, an