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Kashmiri Qambargah

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Description Edit

Lamb chops

Ingredients Edit

Directions Edit

  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).

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