Recipe for Kashmiri Qambargah

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Yield:

1 Servings

Ingredients:

Amount	Ingredient
12 x	Lamb rib chops, large
1 tsp	Ginger powder
1 tsp	Cayenne pepper
4 x	Cardamoms, black
2 x	Cardamoms, green
2 x	Cinnamon sticks
6 x	Cloves
2 x	Bay leaves (Indian tez patta)
1 x	Piece of mace (or grated nutmeg)
2 tbl	Fennel seed
1 lt	Milk
	Thick, beaten yoghurt
	Besan batter (made from besan and water)
	Ghii

Instructions:

Instructions: Kashmiri-Style" posted previously by Imran Chaudhary, but different in some details)

Flatten chops. Tie spices in a muslin/cheesecloth bag. Heat the milk. Add meat and the bag of spices and simmer until liquid evaporates and chops are tender.

Dip each chop in beaten yoghurt, then dip in batter, then fry on both sides in ghii. Serve. (Some like to rub garlic on the chops before dipping.)

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