Easy Indian Recipes

Kabargah Ta Tabaq Maz

Quick Indian Recipes

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Kabargah Ta Tabaq Maz

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Kabargah Ta Tabaq Maz

	4.0 Stars based on 432 Reviews
Author : sreya85...	Published On : Oct 15, 2007
Preparation Time: 7 min	Recipe Type : NonVeg-Main
Cooking Time : 25 min	Standing Time : 5-8 mins
Yield : 4 (4 servings)	Ingredient : Meat

Description : Kabargah Ta Tabaq Maz Recipe made easy, learn how to make Kabargah Ta Tabaq Maz Recipes at home.

Recipe of Kabargah Ta Tabaq Maz
Ingredient Name	Unit	Quantity

Aniseed Powder	tsp	1
Asafoetida	pinch	a
Cloves	number	2
Curd	cup	1
Garam Masala	tsp	1
Ginger Powder	tsp	1
Milk	cup	1/2
Mutton from Ribs with fatty	grams	1000
Red Kashrniri Chili Powder	tbsp	2
Salt	tbsp	2
Turmeric	tsp	1
Directions \| How to make Kabargah Ta Tabaq Maz

1. In a \'Patila\', of about 3 litres capacity, pour 1/2 litre of water, and the l/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 l/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 exetent. 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 sauteed, 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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Kabargah Ta Tabaq Maz

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