vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Kashmiri Qambargah

Kashmiri Qambargah
Dabba Gosht

Dabba Gosht

Dabba Gosht is an Eid recipe you must have in your family feast. Baked dabba gosht with m...

Country chicken with Channa

Country Chicken With Channa

Enjoy this spicy and lip smacking Dhaba Style Country Chicken with hot phulkas and jeera...

TOSSED PUFF RICE-UGGANI

Tossed Puff Rice-uggani

Uggani is an amazing dish made from a simple puffed ric /Borugulu.This is a popular snack...

Moong Dal Oats Shorba

Moong Dal Oats Shorba

Moong dal shorba is an excellent light meal to have with loaf of bread or can just even h...

PEPPAR RASAM

Peppar Rasam

Pepper Rasam is very popular in South India. It tastes great with hot steamed rice and li...

PANCHKUTA SUBZI

Panchkuta Subzi

This dish is essentially made up of 5 ingredients found widely across the Great Thar Dese...

Kashmiri Qambargah Recipe, How To Make Kashmiri Qambargah Recipe

This delicious Kashmiri recipe made with Lamb especially during winters. Learn the recipe of Kashmiri Qambargah by vahchef.

Though this dish needs a lot of expertise, time and effort to make the end result is definitely worth it. eating this dish is a sure way of experiencing heaven.

About Recipe

How to make Kashmiri Qambargah

(89 ratings)
0 reviews so far
Prep time
15 mins
Cook time
50 mins
Total time
65 mins
Kashmiri Qambargah
Author : Vahchef
Main Ingredient : Lamb
Servings : 0 persons
Published date : November 28, 2016


Ingredients used in Kashmiri Qambargah
• Lamb rib chops - 12 numbers.
• Milk - 1 litre.
• Yoghurt thick beaten - as required.
• Ginger powder - 1 tea spoon.
• Cayenne pepper - 1 tea spoon.
• Fennel seed - 2 tablespoons.
• Clove - 6 numbers.
• Black cardamom - 4 numbers.
• Green cardamom - 2 numbers.
• Cinnamon sticks - 2 numbers.
• Bay leaves - 2 numbers.
• Mace (or nutmeg ) - 1 number.
• Salt - to taste.
• Besan (chickpea flour) - 1 cup.
Method:
  • Flatten lamb chops.
  • Tie spices in a muslin/ cheese cloth bag.
  • Heat the milk. Add meat and the bag of spices and simmer until liquid evaporates and chops are tender.
  • Now dip each chop in beaten yogurt, then dip in besan batter. Then fry on both sides in ghee.
  • Take out on a paper towel to soak up any extra oil.
  • Now it is ready to eat.

Serve after rubbing garlic on the chops.






Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter