Kabargah (Kashmiri Style Mutton Chops)

Servings: 2
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Mutton chops boiled in milk and spices and then shallow fried in desi ghee. Kabargah is a popular starter of the Kashmiri Pandits. Try out my version of the tender and juicy mutton chops that are easy to make at home.

Ingredients

  • 8 mutton chops (approx. 300 gms)
  • 2 cups milk
  • 2 bay leaves
  • Coarsely ground garam masala (see below)
  • 2 tbsp fennel powder (saunf)
  • 1 tbsp dry ginger powder (sounth)
  • 1 tsp salt
  • 1 tsp Kashmiri red chilli powder
  • 1/2 tsp turmeric
  • 1 pinch hing (asafoetida)

Coarsely ground garam masala

  • 5 cloves
  • 8 peppercorns
  • 2 pcs cinnamon
  • 1 black cardamom
  • 5 green cardamoms
  • 1 star anise
  • 1 pc mace

For the coating

  • 1 egg
  • 1 1/2 tbsp rice flour
  • 1 tbsp ginger garlic paste
  • 1 tsp Kashmiri red chilli powder
  • 1 tsp Salt to taste

For frying

  • 3 tbsp oil
  • 1 tbsp desi ghee

Instructions

  • To begin, boil milk in a wide bottom pan. Once it begins to boil, add in the bay leaves.
  • Next, add the mutton chops.
  • While it is still on the boil, add in the dry masalas. Coarsely ground garam masala, Kashmiri red chilli powder, turmeric powder, fennel powder (saunf), dry ginger powder (sonth), and hing (asafoetida), Mix well.
  • Reduce the flame. Cook until the mutton chops are tender and the milk dries up. Turn off the heat and allow them to cool.
  • Once cooled, in a large bowl, add the mutton chops. Add in an egg, rice flour, Kashmiri red chilli powder, and ginger garlic paste. Mix until the pieces are well coated. Check the salt and add more if required.
  • Kabargah are generally shallow fried in desi ghee. But I have used 3 tbsp of oil and 1 tbsp of desi ghee. Shallow fry the mutton chops until they are golden brown.
  • The Kabargah are ready to serve. Serve with pickled onion rings and lemon wedges.

Video

Notes

  • Depending on the size and type of the mutton chops, you can also pressure cook them for two whistles.


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This blog post is part of the blog challenge β€˜Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla and sponsored by Queen’s Brigade


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Kabargah (Kashmiri Style Mutton Chops)