Kabargah is usually made with mutton or goat ribs and often forms part of a celebratory meal in Kashmir but for me it was a mid-week supper made with pork ribs but living in rural Andalucía it’s not so easy to pop out and buy lamb ribs or sometimes lamb itself unless you want a whole one.

Kashmir is a disputed region between Pakistan, India and China so whilst there’s still turmoil, unrest and the occasional war, food doesn’t seem to suffer. Here’s one dish from the region.

500g ribs (lamb, goat or pork)
500ml milk
1 teaspoon home-made garam masala
Pinch asafoetida
Sea salt, pinch
1 star anise
1 teaspoon fennel seeds

For yoghurt coating
4 tablespoons Greek yoghurt
1 teaspoon chilli powder
½ teaspoon garam masala
½ teaspoon turmeric
Ghee for frying
Sea salt, pinch
Grind black pepper

In a bowl mix the spices and salt with the yoghurt and set aside.

Bring a saucepan of water up to a boil then add the ribs. Keep at a rolling boil and skim off the foam that floats to the surface. They’re done when no further foam is produced.

Rinse the ribs and place in a clean saucepan. Cover with milk topping up with water if necessary and bring up to a boil.

Now add the spices and salt and allow simmering until the milk has virtually evaporated and the ribs are fork tender.

Drain the ribs over a rack discarding the star anise.

Dip the ribs in the yoghurt mixture.

Heat up the ghee in a korai/wok/frying pan and fry the ribs in batches until they are crisp and golden.

This recipe also works with chops.

Kashmiri Fried Ribs