Tabakh Naat Or Kabar Gaah:

Serving size: 2-4 people

Ingredients :

• 5-6 lamb rib chops of mutton,
• 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.

Method:

• Take milk in a pressure cooker.
• Add all material given above to milk except ghee.
• Pressure cook for 10 minutes,
• 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.