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Succulent mutton ribs, first simmered in a fragrant milk and spice bath until fall-off-the-bone tender, then fried in ghee to a perfect golden crisp. A celebrated delicacy from the heart of Kashmir.
For 4 servings
Simmer the Ribs
Cool and Dry the Ribs
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Succulent mutton ribs, first simmered in a fragrant milk and spice bath until fall-off-the-bone tender, then fried in ghee to a perfect golden crisp. A celebrated delicacy from the heart of Kashmir.
This kashmiri recipe takes 90 minutes to prepare and yields 4 servings. At 863.08 calories per serving with 47.5g of protein, it's a moderately challenging recipe perfect for appetizer or side or dinner.
Fry to a Crisp
Serve
This recipe can also be made with lamb ribs for a slightly milder flavor. Adjust cooking time as lamb may cook faster than mutton.
While ghee provides the most authentic flavor, you can use a neutral-flavored oil like sunflower or canola oil for frying if you prefer.
For a hint of heat, add 1-2 dried Kashmiri red chilies to the boiling liquid.
Mutton is an excellent source of high-quality protein, essential for muscle building, repair, and overall body function.
This dish provides a good amount of heme iron from the red meat, which is easily absorbed by the body and helps prevent anemia by supporting red blood cell formation.
Spices like fennel powder (saunf), dry ginger powder (sonth), and asafoetida (hing) are traditionally used in Kashmiri cuisine to aid digestion and prevent bloating, which can be beneficial when consuming rich, meaty dishes.
Mutton is a natural source of essential B-vitamins, including B12 and B6, which are crucial for energy metabolism, nervous system health, and brain function.
Kababargah is a rich, indulgent dish high in protein from mutton. However, it is also high in saturated fat due to the use of mutton ribs and ghee. It's best enjoyed in moderation as part of a balanced diet.
A single serving of Kababargah (about 3 pieces) contains approximately 450-550 calories, primarily from the mutton fat and ghee. The exact count can vary based on the fat content of the ribs and the amount of ghee absorbed.
The traditional and best cut is the 'bargah' or the rib cage of a young lamb or goat (mutton). This cut has the ideal ratio of meat, fat, and bone, which makes the dish succulent and flavorful.
This usually happens if the ribs are overcooked during the initial boiling/pressure cooking stage. They should be tender enough to easily pull the meat from the bone but still firm enough to hold their shape. Cooling them completely before frying also helps them stay intact.
Yes, you can. Use a heavy-bottomed pot with a tight-fitting lid. The simmering time will be longer, around 60-90 minutes, depending on the tenderness of the meat. Check periodically to ensure the liquid hasn't evaporated completely and the meat is cooked through.
The leftover liquid is a highly flavorful stock called 'yakhni'. Do not discard it! Strain it and use it as a base for Kashmiri pulao, soups, or other curries to add a rich, aromatic flavor.