Kabargah (Fried Lamb Ribs)

Mutton and Lamb 1 comment

Fried Lamb Ribs - Kabargah (Fried Lamb Ribs)
Lamb Ribs – 500 gms
Milk – 1 cup
Yogurt – 1/4 cup
Ghee – 3/4 cup
Red Chilli Powder – 1/4 tsp
Black Cardamom Powder – 1/4 tsp
Cinnamon – 1 one inch stick
Cloves – 2
Garam Masala Powder – 1/2 tsp
Bay Leaf – 1
Asafoetida – a small pinch
Salt – 1 tsp
Varq – 3 to 4 (Silver Leaves), for garnish (optional)

1. Add the ribs, milk, cardamom, cinnamon, cloves, bay leaf, garam masala powder, asafoetida and salt to a pan.
2. Cook on medium flame till milk dries up.
3. Remove and transfer the ribs to a large plate.
4. Keep aside.
5. Heat ghee in a frying pan.
6. Combine the yogurt, red chilli powder and salt. Whisk till smooth.
7. Dip the lamb ribs in the yogurt mixture and fry till rich brown.
8. Remove and drain excess oil.
9. Garnish with varq.
10. Serve hot as a snack.

Note: image is for illustration purposes only and not that of the actual recipe.

One Comment

  1. irene Shah

    can I use this recipe for lamb cutlets?

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