Free Recipe Kashmiri Qambargah
Recipe Type: Free Misc Recipes
Recipe Preparation: simmer
Cooking Temperature:
Recipe Serves: 1
Ingredients for Kashmiri Qambargah Recipe
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 Milk
Thick, beaten yoghurt
Besan batter (made from
-besan and water)
Ghii
Salt to taste
Kashmiri Qambargah Preparation
(from the Kashmiri book in India) (similar to the Lamb Chops Kashmiri-Style posted previously by Imran Chaudhary, but different in some details) 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.) Posted to CHILE-HEADS DIGEST V3 #191 From: Brent Thompson <brent@hplbct.hpl.hp.com> Date: Thu, 19 Dec 1996 19:24:22 -0800
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