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A celebrated Kashmiri delicacy, Kabargah features tender mutton ribs first simmered in milk and aromatic spices, then fried in ghee to a perfect golden crisp. A true taste of Wazwan cuisine.
For 4 servings
Prepare and Simmer the Mutton Ribs
Cool the Ribs Completely
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A celebrated Kashmiri delicacy, Kabargah features tender mutton ribs first simmered in milk and aromatic spices, then fried in ghee to a perfect golden crisp. A true taste of Wazwan cuisine.
This kashmiri recipe takes 80 minutes to prepare and yields 4 servings. At 740.64 calories per serving with 36.7g of protein, it's a moderately challenging recipe perfect for lunch or dinner or appetizer.
Fry the Ribs to a Golden Crisp
Serve Hot
Use lamb ribs instead of mutton for a slightly milder flavor. Adjust cooking time as lamb may cook faster.
For a spicier version, add 1-2 slit green chilies or a pinch of red chili powder to the milk mixture during the boiling stage.
For a healthier, lower-fat version, brush the boiled and cooled ribs with a little melted ghee and air fry at 200°C (400°F) for 10-12 minutes, flipping halfway, until golden and crisp.
Mutton is an excellent source of high-quality protein, essential for building and repairing tissues, muscle growth, and overall body function.
The red meat provides heme iron, which is more easily absorbed by the body than non-heme iron from plant sources. Iron is crucial for preventing anemia and maintaining energy levels.
Mutton is a good source of B-vitamins, particularly B12 and B3 (niacin), which are vital for energy metabolism, nervous system health, and red blood cell formation.
Kabargah is a traditional Kashmiri dish from the Wazwan feast. It involves mutton ribs that are first slow-cooked in milk and spices until tender, and then fried in ghee to achieve a crispy exterior.
For authentic flavor and crispness, ghee is highly recommended. However, you can use a neutral-flavored oil with a high smoke point if ghee is unavailable, though the taste will be different.
This usually happens for two reasons: either the ribs were overcooked during the boiling stage, or they were not cooled completely before frying. Ensure they are just tender (not falling off the bone) and cool them to at least room temperature.
Kabargah is a rich, indulgent dish high in protein and fat due to the mutton and ghee. It's best enjoyed in moderation as part of a balanced diet, typically on special occasions.
A single serving of Kabargah (approximately 170g) contains around 450-550 calories, primarily from the mutton and ghee. The exact count can vary based on the fat content of the meat and the amount of ghee absorbed.