Family Corner
In this section, I would like to share some recipes with you, that have been followed in our family from ages. These are simple recipes and are presented in their original form without any changes. As a matter of fact these recipes have been developed and refined throughout our family of Gourmets and have inspired me to take up cooking as a profession.
Recipe by My Mother
Kabargah or Tabakmaz
As it is popularly known In Kashmir. It's delicious without frying. The recipe as I make it:
Ingredients
1 kg.mutton or lamb (chops and boneless, 3/4 chops and 1/4 boneless.)
1 kg. full cream milk
2-3 tblsp fennels
11/2 tblsp sonth (dried ginger pd)
1 tblsp coriander powder (dhania pd)
2 pcs bay leaf (tejpatta)
3 cloves
2 pcs cinnamon
Salt to taste
a pinch of grated nutmeg
1 tblsp finely chopped ginger
1 level tsp white or black pepper Pd
1 tblsp chopped coriander (dhania)
Method
Put everything together in a heavy bottomed karahi or wok. Keep Stirring till it comes to a boil. Then reduce heat and let it simmer, Stirring occassionally.This needs to become absolutely dry and Tender. Remove all whole garam masalas. Sprinkle with fresh chopped coriander. It turns nice cream color can even top and garnish it with Saffron (kesar).
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