Tabakh Naat, Kabargah

Kabargah or Tabaknaat is a dish from the Kashmiri cuisine of India. It is made by deep-frying the ribs of goat meat, which are typically marinated in a mixture of yogurt and spices such as fennel, ginger, and coriander.

The dish is often served as a snack or appetizer, and is known for its crispy texture and aromatic flavors.

The preparation of Kabargah involves first cleaning and then boiling the ribs in a mix of water, salt, and spices. Once boiled, the ribs are drained and marinated in a mixture of yogurt, ginger-garlic paste, and a variety of spices for several hours. The marinated ribs are then deep-fried until crispy and golden brown.

Photo credit: SpiceRoots .com

Kabargah is typically served with a side of mint chutney and onion rings. It is a popular dish in Kashmiri cuisine, and can be found in many restaurants and street food stalls throughout the region. It is also a favorite among meat lovers around the world, and is a great dish to try if you enjoy spicy, flavorful food.

Tabaknaat is another name for the same dish, and it is often used interchangeably with Kabargah. Both names refer to the same preparation method and ingredients, with slight variations in spices and serving styles depending on the region and personal preferences.