Kashmiri Lamb Chops or ribs (Kabargah)

[Monica Bhide]

Kashmiri Lamb Chops or ribs (Kabargah)

This is from the Beginner's Guide to Regional Indina Cooking course in the eCGI.

• ¼ cup water
  
• 1 Cinnamon stick
  
• 4 black cardamoms, crushed
  
• 2 cloves
  
• 2 bay leaves
  
• 2 lb lamb ribs
  
• 2 ½ cups milk
  
• Salt to takes
  
• ½ cup plain yogurt
  
• 1 tsp red chili powder
  
• 2 + 4 tablespoons gram flour (chickpea flour)
  
• Oil to panfry
  

Heat ¼ cup of water in a pan. Add the cardamom, cinnamon, cloves and bay leaves. Simmer for a minute.

Place the ribs/chops in a pot. Add the milk and salt.

Cook until the milk is absorbed.

While the meat is cooking, prepare the yogurt marinade. Mix together the yogurt, red chili and two tablespoons of gram flour and set aside.

Set the other four tablespoons of gram flour on a flat plate .

Remove from heat and transfer the meat to a platter. Set aside.

Heat the oil in a large skillet.

Dip each chop in the marinade,

then coat generously with the dried gram flour.

Pan fry it until golden brown on each side

Remove the meat from the ghee and drain on a paper towel

Serve hot.

Keywords: Main Dish, Lamb, Indian, eGCI

( RG881 )