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Kashmiri Qambargah (From The Kashmiri Book In India) lamb, indian, kasmir 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 1 patta) 1 piece of mace (or grated 1 nutmeg) 2 tablespoon fennel seed 1 liter liter milk 1 thick, beaten yoghurt 1 besan batter (made from 1 besan and water) 1 ghii 1 salt to taste 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.) From: Brent Thompson Date: 19 Dec 96 Chile-Heads List Ä Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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