Title: Kashmiri Qambargah (From the Kashmiri Book in India)
Categories: Indian Kasmir Lamb
Yield: 1 Servings

12		Lamb rib chops, large
1	ts	Ginger powder
1	ts	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	tb	Fennel seed
1	l	Liter milk
		Thick, beaten yoghurt
		Besan batter (made from
		Besan and water)
		Ghii
		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

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