Qabargah or kamargah

Qabargah or kamargah

Lamb chops in spicy batter

By
From
The Complete Asian Cookbook
Serves
4
Photographer
Alan Benson

This is a Kashmiri method of preparing lamb — first it is simmered in milk and spices, then fried in batter.

Ingredients

Quantity Ingredient
8 small lamb chops or cutlets
375ml milk
1 teaspoon salt
8 cardamom pods, bruised
8 whole cloves
1 stick cinnamon
1/2 teaspoon whole black peppercorns
2 teaspoons melted ghee or oil

Batter

Quantity Ingredient
40g besan
1 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon ground cardamom
1/4 teaspoon chilli powder
pinch ground cinnamon
pinch turmeric
pinch cloves
pinch nutmeg

Method

  1. Put the lamb chops in a saucepan with the milk, salt, cardamom pods, cloves, cinnamon stick, peppercorns and 125 ml water and bring to the boil. Reduce the heat to low and simmer, covered, until the meat is tender and the liquid evaporates. Remove from the heat and allow to cool while preparing the batter.
  2. To make the batter, mix all of the ingredients together in a bowl with 80 ml water, beating with a wooden spoon until smooth. Let stand for 30 minutes.
  3. Heat the ghee in a large heavy-based frying pan over medium heat. Dip each lamb chop into the batter, coating them all over, then gently lower into the hot oil and fry until golden brown on both sides. Drain well on paper towel. Repeat until all are cooked, then serve hot with Indian breads and vegetables.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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