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Kabargah
Kabargah
Course : Appetizers
Regions : Kashmiri / Asian
Servings : 4
Cooking Time : 40 Minutes
Chef Gautam Kumar
Item
| 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 |
Method
- Mix the milk with double the water and bring to boil.
- Bring the milk to simmering then add the Lamb ribs to it
- Tide all the potli spices in Muslin Cloth and put it into milk.
- Add the Coriander Powder, Turmeric Powder, salt and red chili Powder to the simmering milk
- Cook the Ribs till it gets the tender texture
- Take the ribs pieces out of milk by the help of tong
- Stir Fry the cooked ribs into ghee till the light golden colour
- Sprinkle the seasoning on fried ribs and serve
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