Kabarga (Creamy Kebabs)
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| Ingredients |
- 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
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- 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)
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| Method |
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.
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Other Details |
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Serves: 6
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Time: 60 mins.
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Category: Appetizer | State: Jammu and Kashmir | Submitted by: System
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