Kashmiri Qambargah Recipe

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This delicious Kashmiri recipe made with Lamb especially during winters. Though this dish needs a lot of expertise, time and effort to make the end result is definitely worth it. eating this dish is a sure way of experiencing heaven.

Kashmiri Qambargah Recipe
Difficulty	Difficult
Recipe Type	Non Veg.

Ingredients:

12 Lamb Rib Chops (large)
1 liter Milk
Besan Batter (made from besan and water)
Yoghurt (thick, beaten)
1 tsp Ginger Powder
1 tsp Cayenne Pepper
2 tbsp Fennel Seeds
6 Cloves
4 Cardamoms (black)
2 Cardamoms (green)
2 Cinnamon Sticks (1 inch)
2-3 Bay Leaves (Indian Tez Patta)
1 Mace (Grated Nutmeg)
Ghee
Salt to taste

How to make Kashmiri Qambargah:

Flatten the lamb chops.
Tie ginger powder, cayenne pepper, fennel seeds, cloves, black and green cardamoms, cinnamon sticks, bay leaves and mace in a muslin or a cheese cloth bag.
Place the milk on medium flame and heat it.
Add the lamb chops and the bag of spices in the milk and simmer until the liquid evaporates and the chops turn tender.
Beat the yoghurt well with salt to taste.
Dip each chop in beaten yoghurt and then dip in the besan batter.
Fry the chop on both sides in ghee.
Remove and place on a paper towel to soak up any extra oil.
Repeat with other chops.
Rub each chop with lemon and serve hot.