Kabargah (Kashmiri fried ribs)
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The Kashmiri Pandit version of fried lamb ribs: ribs cooked in spiced milk, coated in curd and fried in ghee.
Region: Kashmir valleyOccasion: Festive meals in Kashmiri Pandit homesTime: 1 hr 15 minServes: 4Non-vegetarian
Ingredients
- 1 kg lamb ribs, in pieces of two ribs each
- 3 cups milk
- 1 cup water
- 4 green cardamoms, 4 cloves and 1 stick cinnamon
- 1 tsp fennel powder
- ½ tsp dry ginger powder
- A pinch of hing
- Salt to taste
- ½ cup thick curd
- ½ tsp Kashmiri red chilli powder
- Ghee for frying
Method
- Simmer the ribs in milk and water with the whole spices, fennel, dry ginger, hing and salt until tender and the liquid has dried, about 45 minutes.
- Let the ribs cool a little.
- Mix the curd with chilli powder and a pinch of salt. Dip each rib piece into it.
- Shallow-fry the coated ribs in hot ghee until golden on both sides.
- Serve hot.
History
Kabargah is the Pandit counterpart of the tabak maaz of the Wazwan. It is cooked with hing and without onion or garlic.
Significance
It is a celebration dish, cooked for weddings, birthdays and festivals in Kashmiri Pandit families.