Ingredients:

• 1 kg – Mutton (chopped into 2 x 4 inch oblong pieces with fatty layer intact)
• 250 g – Ghee
• 1 cup – Curd
• 2 tsp – red kashmiri chilli powder
• 1 tsp – Ginger powder
• 1 tsp – aniseed powder
• 1 tsp – Turmeric
• 1 pinch – Asafoetida
• 1 tsp – Garam Masala
• 2 tsp – salt
• 1/2 cup – Milk
• 2 – Cloves

Method:

1. In a ‘patila’, of about 3 litres capacity, pour 1/2 litre of water, and the 1/2 cup of milk.
2. Add turmeric, ginger and aniseed powders along with cloves, a tsp salt and asafoetida.
3. Stir and place the meat pieces in the ‘patila’ and boil on a medium flame.
4. After 1/2 hour or so, when the meat becomes tender, and almost all water gets absorbed and evaporated, remove the ‘patila’ from the stove and let it cool down to some extent.
5. In a bowl, add to the curd, the chilli powder, garam masala, and a tsp of salt, and make a batter of these by beating with a spoon, or a hand churner.
6. Take out the cooked meat pieces from the gravy, which, after straining, can be used for some soup or mixed with the above batter.
7. Keep the meat pieces aside.
8. Heat ghee, in a kadai, on slow fire and deep fry the meat pieces one by one, after dipping each in the prepared batter.
9. Fried brown, these ‘kabargah’ pieces are ready to be served piping hot.

Recipe courtesy of Priscilla Farro