Kashmiri Qambargah

Description
Lamb chops

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 Tbsp fennel seed
 * 1 liter milk
 * thick, beaten yoghurt
 * besan batter (made from besan and water)
 * ghee
 * salt to taste

Directions

 * 1) Flatten chops.
 * 2) Tie spices in a muslin/cheesecloth bag.
 * 3) Heat the milk.
 * 4) Add meat and the bag of spices and simmer until liquid evaporates and chops are tender.
 * 5) Dip each chop in beaten yoghurt, then dip in batter, then fry on both sides in ghee.
 * 6) Serve (some like to rub garlic on the chops before dipping).