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Course : Appetizers
Regions : Kashmiri / Asian
Servings : 4
Cooking Time : 40 Minutes

Chef Gautam Kumar


Lamb Ribs (3"X5")pcs 1000 Grams
Ghee Pure For Frying
Milk 250 Ml
Ginger chopped 30 Grams
yoghurt 180 Grams
Salt To Taste
Red Pepper Powder To Taste
Turmeric powder 2 Grams
Coriander Powder 10 Grams

For Potli

Muslin Cloth (6"Square") 1 No
Cotton String (6"Long") 1 No
Fennel Seed 5 Grams
Big Cardamom 3 No
Bay leaf 2 No
Clove 10 No
Cinnamon Stick 2 No


  1. Mix the milk with double the water and bring to boil.
  2. Bring the milk to simmering then add the Lamb ribs to it
  3. Tide all the potli spices in Muslin Cloth and put it into milk.
  4. Add the Coriander Powder, Turmeric Powder, salt and red chili Powder to the simmering milk
  5. Cook the Ribs till it gets the tender texture
  6. Take the ribs pieces out of milk by the help of tong
  7. Stir Fry the cooked ribs into ghee till the light golden colour
  8. Sprinkle the seasoning on fried ribs and serve