Qabargaah or Kabargah is a dish of fried lamb ribs that are served in Wazwan as well. While it is called Qabargaah by Kashmiri Pandits, Kashmiri Muslims call it Tabak Maaz, though it has a slight variation in cooking.
Mutton ribs with fat on them. Milk, black cardamom, cinnamon sticks, cloves, bay leaves, garam masala, asafoetida, and salt. The batter used to dip these ribs in consists of yoghurt and then the ribs are fried in ghee.
Qabargaah is a popular product of wazwan made from the rib portion of sheep meat. The ribs of young lamb or sheep or mutton are cut into small pieces, moderately steam-cooked in milk and spices, and applied with salt and turmeric.
The rib bones are then removed, and only the meat chunks are shallow fried in desi ghee (clarified butter) over mild heat for a longer period. The finished product becomes crispy in nature and is served as dry pieces.
The key difference between Tabak Maaz and Qabargaah or Kabargah is in the duration of simmering. Kabargah is simmered on low heat for a longer duration and then fried very quickly. This makes Qabargaah or Kabargah generally dry because it is fried and taken out. However, Tabak maaz is very soft and delicate since it simmers in ghee all the time in its slow cooking process.