Kabargha

Ingredients :

Mutton ribs (1Kg), Chopped Ginger (1tbs), Cinnamon (2 piece), Aniseed (1tbs), Milk (250ml), Flour(1 cup),

Baking Powder(1/4tsp), Salt (to taste), Curd (2tbs), Groundnut oil (for frying)

Gold 24 KT ₹ 1 60,000 /-

Gold 22 KT ₹ 1,48,500 /-

Silver/Kg ₹ 2,41,500/-

Platinum ₹ 88,000/-

Recommended rate for Nagpur sarafa Making charges minimum 13% and above

Method:

Wash and dry mutton ribs.

Tie ginger, cinnamon, aniseeds in a clean white cloth and place them with meat, milk and half litre of water in a vessel.

Cook till the meat becomes tender.

Drain mutton and squeeze the spice bundle to extract maximum flavour and discard.

Reserve stock.

Sieve flour, baking powder and salt together.

Add curd and enough stock to make a batter of thick consistency.

Heat oil in a pan.

Dip mutton pieces in the batter and fry till golden.

Chef Khosla

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Kabargha – For Mutton lovers