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.


  • 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.