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Madhuri.Dixit's picture
Kabarga has a fine taste. Kabarga gets its taste from mutton mixed with yohurt and chili powder. Kabarga is cherished by meat lovers.
  Mutton ribs 1 Kilogram
  Yoghurt 1 Cup (16 tbs)
  Red chili powder 2 Teaspoon
  Ginger powder 1 Teaspoon
  Aniseed powder 1 Teaspoon
  Turmeric powder 1 Teaspoon
  Asafoetida 1 Pinch
  Garam masala powder 1 Teaspoon
  Milk 1⁄2 Cup (8 tbs)
  Cloves 2
  Water 1⁄2 Liter
  Ghee 250 Gram
  Salt To Taste

In a deep pan, pour 1/2 litre of water and 1/2 cup of milk.
Add turmeric, ginger and aniseed powders along with cloves, salt and asafoetida.
Mix well and add the meat pieces and boil on a medium flame.
After 1/2 hour or so, when the meat becomes tender, and almost all the water gets absorbed and evaporated, turn off the flame and keep aside to cool.
Make a batter by blending the yoghurt, salt, red chilli powder and the garam masala powder.
Take the meat pieces out from the pan.
Dip each piece in the prepared batter and deep fry in hot ghee till brown on both sides.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6370 Calories from Fat 5574

% Daily Value*

Total Fat 625 g961.1%

Saturated Fat 318.4 g1591.8%

Trans Fat 0 g

Cholesterol 1470.8 mg490.3%

Sodium 1220.6 mg50.9%

Total Carbohydrates 32 g10.8%

Dietary Fiber 5.7 g22.6%

Sugars 16.8 g

Protein 160 g320.7%

Vitamin A 17.2% Vitamin C 18.8%

Calcium 60% Iron 112.2%

*Based on a 2000 Calorie diet

Kabarga Recipe