Recipe - Kashmiri Qambargah

12 Lamb rib chops, large
1 teaspoon Ginger powder
1 teaspoon Cayenne pepper
4 Cardamoms, black
2 Cardamoms, green
2 Cinnamon sticks
6 Cloves
2 Bay leaves (Indian tez
patta)
1 Piece of mace (or grated
nutmeg)
2 tablespoon Fennel seed
1 l Milk
Thick, beaten yoghurt
Besan batter (made from
besan and water)
Ghii
Salt to taste

(from the Kashmiri book in India) (similar to the "Lamb Chops
KashmiriStyle" 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.)

Posted to CHILEHEADS DIGEST V3 #191

From: Brent Thompson brent@hplbct.hpl.hp.com

Date: Thu, 19 Dec 1996 19:24:22 0800