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Kashmiri Qambargah (Lamb Rib chops cooked in a spice mixture then coated in besan batter and fried)

Kashmiri qambargah is a non vegeterian recipe from a Kashmiri cookbook in India. Lamb rib chops, cooked in a spice mixture then coated in besan batter and fried. Arrange the ingredients and cook according to the instructions given below.

  • 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
  1. Flatten lamb chops.
  2. Tie spices in a muslin/ cheese cloth bag.
  3. Heat the milk. Add meat and the bag of spices and simmer until liquid evaporates and chops are tender.
  4. Now dip each chop in beaten yogurt, then dip in besan batter. Then fry on both sides in ghee.
  5. take out on a paper towel to soak up any extra oil.
  6. Now it is ready to eat. Serve after rubbing garlic on the chops.

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