• Kabargah is basically Kashmiri-style mutton/lamb chop
  • Kabargah should be soft and juicy from inside and crispy from outside
  • Kabargah is an important part of the feast for several celebrations

Have you been spending a lot of time in the kitchen now-a-days? Let’s admit it, cooking and experimenting with various dishes has been one of the major modes of entertainment in this lockdown situation. Most of us are trying their hands on replicating different dishes at home – from street-style chaat to restaurant-style tandoori chicken. Hence to add on to the list of experimentation, we bring you the recipe of ‘Kabargah’ that too from the kitchen of Kashmiri special-restaurant Mealability. This red meat-based dish, curated by Chef Sajay Raina, will bring the authentic flavours of Kashmir on your dining table.

Here’s The Recipe Video Of Kashmiri Kabargah:

Also Read: Kashmiri Mushroom Pulao Recipe By Mealability’s Chef Is A Must-Try During Lockdown 

Kabargah is basically Kashmiri-style mutton/lamb chop, cooked in milk, spices and ghee. A perfect kabargah should be soft and juicy from inside and crispy from outside. Kabargah is an important part of the feast for several celebrations or ‘saal’ in Kashmir.

Here’s The Written Recipe Of Kashmiri Kabargah:

Prep Time: 5 minutes

Cook Time: 45 minutes

Serves: 4


Breast of lamb- 1kg (cut into pieces)

Water- 2cups

Clarified butter- 2 tbsp

Bay leaves- 2

Boiled milk- 2 cups

Turmeric powder- 1 tsp

Ginger powder- 1 tsp

Fennel powder- 1 tsp

Cumin powder- 1tsp

Dried fenugreek leaves- 1/2 tsp

Cloves- 2

Cinnamon sticks- 2

Brown cardamoms- 2

Green cardamoms- 2-4

Oil- for frying

Salt- to taste


Heat water in a pan and add mutton pieces in it.

Add black cardamom, cloves, green cardamom, cinnamon sticks, bay leaves and salt to taste.

Cook for 10 minutes and check if the mutton is delicate.

Add turmeric powder, ginger powder, fennel powder, dried fenugreek leaves and boiled milk.

Boil on high fire till water evaporates. Let it cool down.

Remove meat pieces individually with a tong so they don’t break and keep them independently in a huge plate.

In hot oil, deep fry the mutton pieces till they turn brilliant dark coloured.

Serve hot.

Prepare Kashmiri kabargah today and beat the quarantine blues. Happy cooking!

About Somdatta SahaExplorer- this is what Somdatta likes to call herself. Be it in terms of food, people or places, all she craves for is to know the unknown. A simple aglio olio pasta or daal-chawal and a good movie can make her day.

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