Kashmiri Qambargah
Ingredients
- -12: Lamb rib chops (large)
- - 1 litre: Milk
- - Besan batter (made from besan and water)
- - Yoghurt (thick, beaten)
- - 1 tsp: Ginger powder
- - 1 tsp: Cayenne pepper
- - 2 tbs: Fennel seed
- - 6 pcs: Cloves
- - 4 pcs: Cardamoms (black)
- - 2 pcs: Cardamoms (green)
- - 2 pcs(1 inch): Cinnamon sticks
- - 2-3: Bay leaves (Indian tez patta)
- - 1 piece: Mace (or grated nutmeg)
- - Ghee
- - Salt to taste
Method
- - Flatten lamb chops.
- - Tie spices in a muslin/ cheese cloth bag.
- - Heat the milk. Add meat and the bag of spices and simmer until liquid evaporates and chops are tender.
- - Now dip each chop in beaten yogurt, then dip in besan batter. Then fry on both sides in ghee.
- - take out on a paper towel to soak up any extra oil.
- - Now it is ready to eat. Serve after rubbing garlic on the chops.
