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 Kabarga (Creamy Kebabs) 
  • 1 kg Mutton
  • 345 ml Milk
  • 170 ml Water
  • Salt (As per taste)
  • 1 tablespoon Coriander seeds
  • 2 teaspoon Aniseed
  • 1 tablespoon Cumin seeds
  • 2 Cloves
  • 2 Bay leaves
  • 2 Cardamom
  • 7 tablespoons Curd
  • 4 tablespoons Gram flour (besan)
  • 1/2 teaspoon Garam masala
  • 1/4 teaspoon Chilli powder
  • Oil (for frying)
Boil the mutton and milk diluted with water, the coriander seeds, 1 tablespoon aniseed, cumin seeds, cloves, bayleaves, cardamom until the chops are tender. Cool and sprinkle with salt. Lift out the chops, gently shake off the spices and remove 1 rib from each chop.

Make the batter with gram flour and curd, mix well. Add garam masala, 1 teaspoon ground aniseed, chilli powder and 1/2 teaspoon salt. Coat the chops. Keep aside for 20 minutes.

Deep fry until golden. Drain and serve hot.

Other Details
Serves: 6 Time: 60 mins.

Rating: Not rated yet.

Category: Appetizer | State: Jammu and Kashmir | Submitted by: System


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