Kashmiri Qambargah Recipe

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.
  • 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.