The Husband who cooks the perfect Mutton Kabargah

N and Me

Hi.. I don't know how many of you (esp women) will agree that as a girl grows up she starts to paint a picture of her life partner in her head..some consciously some sub-consciously.. Well I was more or less a tomboy, having a boyfriend or falling in love wasn't my forte (though I did have my share of crushes and boyfriends eventually)..

Well somewhere in my mind, Men who could cook always impressed me a lot..And maybe that is what attracted me towards N (husband).. Well to cut a long story short, N n me were childhood neighbours and friends but it took us 17 years of knowing each other and a couple of heart breaks to fall in 'love'..
And before we fell in love we had spent a few days together where N had cooked the Best Mutton Kabargah ever.. So you can very well realise the significance of the dish which definitely acted as a catalyst...

Now after about Fourteen years of our relationship (and around Nine years of marriage) N thankfully still makes the Best Mutton Kabargah (amongst other dishes) ever..

The MUTTON KABARGAH belongs to the Kashmiri Cuisine and as Appetizers goes perfectly well with Kashmiri Pulao


MUTTON KABARGAH- FRIED MUTTON/LAMB RIBS

Makes: Around 24 pieces


Ingredients:

Mutton Ribs (Use the Seenha portion and not the Chaaps) - 1 Kg The Fattier the better
Milk - 3 cups
Black Cardamom (Badi Elaichi)- 3 pcs
Cinnamon (Dal Chini)- 3 x 1"pc
Bay Leaves (Tej patta)- 2 pcs
Fennel Seed Powder (Saunf Powder) - 5 tablespoons
Cumin Powder (Jeera Powder) - 1 teaspoon
Red Chilli Powder - 1/2 teaspoon
Black Pepper Powder - 3-4 teaspoons
Salt - to taste
Oil for deep frying

Procedure:

Mutton Kabargah

1. Wash and clean the Mutton Ribs and place them inside the Pressure Cooker
2. Add the All the Ingredients (except the Oil) in the Pressure Cooker and mix well
3. Cover Lid and pressure cook for 6 minutes AFTER the 1st whistle.
4. Once the pressure has released take the Boiled Ribs out of the mixture and Keep aside
5. In a Wok/Kadhai Heat sufficient Oil for Deep frying
6. Over Low flame lightly fry the Ribs (2-3 at a time) around 1 minute each side
7. Serve Hot as Appetizers with Pulao
   Please Note: Use a lid/cover while frying to avoid splash burns
   
   A suggestion for guys who still can't cook.. 'Chal Guru Ho Jaa Shuru'..Its never too late to start cooking!!!
   
   Ciao..Thanks for taking out time to read!!