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Tabakh Naat Or Kabar Gaah: Serving size: 2-4 people Ingredients

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Tabakh Naat Or Kabar Gaah:
Serving size: 2-4 people

  • rib chops of goat or lamb meat.

  • 1tsp zeera/cumin seed,

  • ½ tsp of powdered cinnamon or 2 sticks of cinnamon/dalchini,

  • pinch of heeng/asefetida,

  • 1 cup full-fat milk,

  • 1 green eliachi/cardamom,

  • 1 big eliachi,,

  • 1 tsp shonth/ginger powder,

  • 1 tsp badiyan/fennel powder

  • half cup of yogurt

  • pinch of chili powder and/turmeric haldi

  • 4-5 tbsp of ghee or clarified butter.


  • Take milk in a pressure cooker or pan.

  • Add all material given above to milk except ghee.

  • Pressure cook for 10 minutes or cook in a pan till tender.

  • Open the lid when pressure cools.

  • Make sure all milk is absorbed by mutton.

  • Beat the yogurt with pinch of salt, chili powder and haldi.

  • Add cooked and drained ribs to yogurt batter and let it sit for 10 minutes.

  • Take ghee in a wide pan and warm ghee.

  • Add back-to-back chops to ghee in a pan.

  • And fry in ghee slowly at low heat.

  • Fry till chops are golden brown.

  • Put silver foil over chops as a garnish.

  • Serve hot with Paratha or rice as a side dish.

Regarded as a delicacy, this special dish is usually served on special occasions like weddings and fir saal of son-law or when the in-laws of son and/or daughter are specially invited after wedding or gar acchun.

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