Kashmiri Recipes
RECIPE NO. 44
'Kabargah Ta Tabaq Maaz'
(E-Fried Pre-cooked Mutton Pieces) ( H-'Kabargah ya
Tabaq Maz')
It is a gravy-less Fried Meat
preparation, generally served as a last Meat Course by Kashmiri Pandits, and is
very delicious.
| 1. About 2" x 4" oblong
pieces of Mutton from Ribs with fatty layer and skin intact, and each
piece with 2 or 3 Rib Bones. (25 to 30 pieces per kg.) |
1 kg |
| 2. 'Ghi' |
250 gm |
| 3. Curd |
1 Cup |
| 4. Red Kashmiri Chili Powder |
2 tsps |
| 5. Ginger Powder |
1 tsp |
| 6. Aniseed Powder |
1 tsp |
| 7. Turmeric |
1 tsp |
| 8. Asafoetida |
a pinch |
| 9. 'Garam Masala' |
1 tsp |
| 10. Salt |
2 tsps |
| 11. Milk |
1/2 tea cup |
| 12. Cloves |
2 nos |
1. In a 'Patila', of about 3 litres
capacity, pour 1/2 litre of water, and the 1/2 cup of Milk. Add Turmeric,
Ginger and Aniseed Powders along with Cloves, a tsp salt and the
Asafoetida. Stir and place the Meat pieces in the 'Patila', and
boil on a medium flame. 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.
2. In a bowl, add to the Curd, the Chili Powder,
'Garam Masala', and a tea spoon of Salt, and make a batter of these
by beating with a spoon, or by means of a hand churner (H-'Biloni').
3. Take out the cooked Meat pieces from the
little gravy left, which, after straining, can be used for some soup or
mixed with the above batter. Keep aside the Meat pieces.
4. Heat the 'Ghi', in a 'Kadahi',
on slow fire and deep fry the Meat pieces on by one, after dipping each in
the prepared batter. Fried brown, these 'Kabargah' pieces are ready to be
served piping hot.
'Tabaq Maz' varies from 'Kabargah',
because of its last process of cooking. Instead of deep trying in 'Ghi',
as in case of 'Kabargah', in this case, the cooked and battered
pieces of cooked Meat, are placed in baked clay plates, called 'Tabaqs'
or 'Tabchi' in Kashmiri, after smearing 'Ghi' inside
the plates. Covering, each plate with another 'Tabaq', the rims are
sealed with kneaded wheat flour dough. These 'Tabaqs' are
then placed on a slow fire of live charcoals or smokeless burning cow-dung
cakes to that the Meat pieces get sautéed, in an hour or so, to a deep
brown colour. Some live coals are also placed on the top of these 'Tabaqs'.
This slow steam cooking of Meat getting grilled in earthenware plates,
imparts a special flavour and aroma to the Dish.
Remember that this Dish should always be served
steaming hot.
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