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Kashmiri Kabargah – Fried Lamb Ribs

Prep Time 5 minutes
Cook Time 1 hour 30 minutes

Ingredients

  • 2 pounds Lamb ribs I used a rack of lamb but traditionally only ribs are used
  • 6 cups water
  • 2 cups milk and 1 Cup water – mixed together
  • 1 tsp garam masala Use Zafrani Garam Masala by Shan - it's the closest thing to my blend
  • a pinch of asafoetida
  • Salt
  • 1 star anise 1 tsp fennel powder - the traditional way

For yogurt batter :

  • 4 Tbs yogurt
  • 1 tsp chilli powder
  • 1/2 tsp garam masala
  • Ghee for frying begin with half a cup ghee
  • Salt.

Instructions

  1. Bring the 6 cups of water to boil and add in the ribs. Continue to boil until the brownish riffraff floats to the top.
  2. Remove this riffraff with a spoon and throw it away. Continue until you don't see it floating to the top anymore.
  3. Now drain the water and wash the meat under a spray of water.
  4. Bring the milk and water mix to a boil.
  5. Add in the meat , salt, asafoetida, the garam masala and the star anise or the fennel powder and cook on slow heat until the meat is fork tender.
  6. The timing for this will depend on the quality of meat.
  7. The better quality ribs will be done before the milk evaporates and for others you may need to cook almost until the milk evaporates and then some more.
  8. Once the meat is tender, remove from the milk, and let drain on a wire rack.
  9. Mix the yogurt with a little salt, chilli powder and garam masala. dip the boiled ribs in this mix. Keep on a wire rack for a few minutes.
  10. Heat up some ghee in a pan and fry the ribs, a few at a time. Ensuring you don't overcrowd the pan.
  11. When they are nice and golden crisp , you know they are ready.

Recipe Notes

If you are pressed for time, you may first pressure cook the ribs for a few minutes and then cook them in milk and spice.

If your butcher refuses to hand over just the ribs, go ahead and make this with chops.