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.
Servings: 2
Course: Appetizer
Cuisine: Indian
Total Time: 45 minutesminutes
Ingredients
8mutton chops (approx. 300 gms)
2cupsmilk
2bay leaves
Coarsely ground garam masala (see below)
2tbspfennel powder (saunf)
1tbspdry ginger powder (sounth)
1tspsalt
1tspKashmiri red chilli powder
1/2tspturmeric
1pinchhing (asafoetida)
Coarsely ground garam masala
5cloves
8peppercorns
2pcscinnamon
1black cardamom
5green cardamoms
1star anise
1pcmace
For the coating
1egg
1 1/2tbsprice flour
1tbspginger garlic paste
1tspKashmiri red chilli powder
1tspSalt to taste
For frying
3tbspoil
1tbspdesi 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.