Title: Qabargah or Kamargah (Lamb Chops in Spicy Bat
Categories: Entree Lamb Jewish Kosher Indian
Yield: 4 Servings

		QABARGAH KAMARGAH (LAMB CHOPS IN SPICY BATTER)(KOSHER INDIAN
		============================ =========================== ===
		(A Kashmiri method of preparing lamb)
		(Serves 4 8 small lamb chops or cutlets)
1		Half coconut milk
1		Half water
1	ts	Salt
8	ct	Pods, bruised
8		Whole cloves
	sm	Stick cinnamon
		Half teaspoon whole black peppercorns
BATTER: 1/3 CUP CHICK PEA FL
1	ts	Ground coriander
		Half teaspoon salt
		Half teaspoon ground cardamom
		Half teaspoon chili powder

pinch each of ground cinnamon, nutmeg, cloves and turmeric half cup water 2 teaspoons melted margarine oil or margarine for frying Put lamb chops in a saucepan with the first group of ingredients and bring to the boil. Reduce heat and simmer, covered, until meat is tender and the liquid evaporates. Cool while preparing batter. Mix all ingredients for batter, beating with a wooden spoon until smooth. Let stand for 30 minutes. Heat enough oil or margarine for frying. Dip chops into batter, coating them thinly, then slip into the hot oil and fry until golden brown on both sides. Drain well on absorbent paper. Serve hot with Indian breads and vegetables. Copyright 1995 by Raphael Meyer, Asian American Kashrus Services

Submitted By SAM LEFKOWITZ Submitted By GEORGETTE/DAVE BURNSIDE

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