Kashmiri Qambargah

Ingredients

 * 12 lamb rib chops, large
 * 1 tsp. ginger powder
 * 1 tsp. 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 Tbs. fennel seed
 * 1 liter milk
 * thick, beaten yoghurt
 * besan batter (made from besan and water)
 * ghii
 * salt to taste

Directions
Serve. (Some like to rub garlic on the chops before dipping.)
 * 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.