Kashmiri Lamb Chops or Ribs

Kashmiri Lamb Chops or Ribs (Kabargah)
  • ¼ cup water
  • 1 cinnamon stick
  • 4 black cardamom pods, crushed
  • 2 cloves
  • 2 bay leaves
  • 2 pounds lamb ribs
  • 2 ½ cups milk
  • Salt to takes
  • ½ cup plain yogurt
  • 1 teaspoon 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.
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