Kashmiri qambargah
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | tablespoons | Fennel seed |
| 1 | litre | Milk |
| Thick, beaten yoghurt | ||
| Besan batter (made from besan and water) | ||
| Ghii | ||
| Salt to taste | ||
Directions
(from the Kashmiri book in India) (similar to the "Lamb Chops 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.) Posted to CHILE-HEADS DIGEST V3 #191 From: Brent Thompson <brent@...> Date: Thu, 19 Dec 1996 19:24:22 -0800