Kashmiri Qambargah

Recipe Type:	Non Veg.
Difficulty:	Difficult

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

Cooking Instructions:

• 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.