surf india

Kashmiri Qambargah

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.