1. Mutton ribs (10 cm a piece would be the ideal size- the best cut of Kabargah is the chest piece cut along a pair of ribs)2. Full cream milk- 250 ml3. Saunf powder- 2 tbs4. Sonth powder- 1/2 tbs5. Yoghurt or Dahi- 100 gms6. Pure ghee- 2 tbs
4 cloves1 cinnamon stick6 small green Cardamom, 2 Brown Cardamom1 piece each of Mace, Nutmeg, Star Annise1 tsp Cumin Seeds,1 tsp whole Black Pepper2 bay leaves
1. Wash the mutton properly under running water. Pat it dry or let it stay in a colander till the water drains out2. In a pressure cooker, add mutton, milk to cover the mutton, Potli (properly knotted in a muslin cloth), ginger powder, whole aniseed and Salt according to the taste3. Let it boil, add few strands of saffron4. Cook it till you hear two whistles, turn off the heat and let the pressure cooker cool down5. In the meantime, on another stove heat a heavy bottomed pan and smear it with ghee.6. Drain out the mutton pieces (excess water can be used as a stock later)7. Beat the curd and brush the pieces with beaten curd8. Fry the pieces on first high flame, then medium flame and finally on low flame till it turns brown and crisp.9. Kabargah is ready to serve. It can be served with onion chutney or coriander chutney.