Kaabargar
Lamb chops cooked in milk with asafoetida, cinnamon, cardamom, yogurt and other spices.
Kaabargar Recipe by Chef Ajay Chopra
Cuisine

- Indian

Serves

- 2

Cooking Time

-20 Min

Difficulty

- Medium

Preparation Time

- 10 Min

INGREDIENTS

  • ½ kg Lamb Chops
  • 1 litre Milk
  • Salt
  • ½ tsp Asafoetida
  • Few Saffron srands
  • 2 Star Anise
  • 4 ot 5 Black Cardamom
  • 1 Cinnamon stick
  • 1 cup Curd
  • 2 tsp Degi Mirch powder
  • 1 tsp Zafrani Garam Masala
  • 2 tsp Fennel powder
  • Salt
  • 1 tbsp ghee

HOW TO PREPARE KAABARGAR

  1. 1

    In a pan add lamb chops, milk, salt, asafoetida, saffron srands, star anise, black cardamom, cinnamon stick and cook till meat become soft.
  2. 2

    in a bowl add curd, degi mirch powder, zafrani garam masala, fennel powder, salt and mix.
  3. 3

    dip lamb chps in mixture and shallow fry in ghee.
  4. 4

    serve hot.
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About Chef

Meet the people behind the luscious food, delicious recipes and entertaining shows

Ajay Chopra

Chef

Chef Ajay Chopra is a master of progressive Indian cuisine. During a stint in the UK, he was voted one of the eight best Indian chefs of London. He also guides restaurateurs, catering companies, event management companies and large facility management organisations to create menus and concepts to optimise their culinary skills.

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