Kashmiri Qambargah

Kashmiri Qambargah Recipe - Delicious Lamb Rib Chops with a Variety of Spices

Region / culture: India | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 4

Introduction

Kashmiri Qambargah is a traditional dish from the beautiful region of Kashmir in India. This dish features tender rib chops that are marinated in a flavorful blend of spices, dipped in yogurt and batter, and then fried to perfection. The result is a dish that is rich in flavor and sure to impress your guests.

History

Kashmiri Qambargah has its roots in the rich culinary tradition of Kashmir. This dish is often served at special occasions and celebrations, showcasing the region's love for flavorful and aromatic dishes.

Ingredients

12 large lamb rib chops
1 tsp ginger powder
1 tsp cayenne pepper
4 black cardamoms
2 green cardamoms
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

How to prepare

Flatten the chops.
Tie the spices in a muslin or cheesecloth bag.
Heat the milk.
Add the meat and the bag of spices, and simmer until the liquid evaporates and the chops are tender.
Dip each chop in beaten yogurt, then dip in batter, and fry on both sides in ghee.
Serve (some people like to rub garlic on the chops before dipping).

Variations

For a spicier version, increase the amount of cayenne pepper in the marinade.
You can also add a touch of saffron to the milk for a more luxurious flavor.

Cooking Tips & Tricks

Make sure to flatten the chops evenly to ensure even cooking.

- Marinate the chops for at least a few hours to allow the flavors to penetrate the meat.

- Be careful not to overcook the chops, as they can become tough.

- Serve the Qambargah hot and fresh for the best flavor.

Serving Suggestions

Kashmiri Qambargah can be served with naan, rice, or a side of salad for a complete meal.

Cooking Techniques

The key cooking techniques for Kashmiri Qambargah include marinating, frying, and simmering.

Ingredient Substitutions

If you cannot find rib chops, you can use lamb chops or even chicken thighs as a substitute.

Make Ahead Tips

You can marinate the chops ahead of time and fry them just before serving for a quicker meal prep.

Presentation Ideas

Serve Kashmiri Qambargah on a platter garnished with fresh herbs and lemon wedges for a beautiful presentation.

Pairing Recommendations

Kashmiri Qambargah pairs well with a side of fragrant basmati rice and a cooling raita.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Kashmiri Qambargah contains approximately 350 calories.

Carbohydrates

Each serving of Kashmiri Qambargah contains approximately 5 grams of carbohydrates.

Fats

Each serving of Kashmiri Qambargah contains approximately 20 grams of fats.

Proteins

Each serving of Kashmiri Qambargah contains approximately 30 grams of proteins.

Vitamins and minerals

Kashmiri Qambargah is rich in iron, calcium, and vitamin B12.

Alergens

This dish contains dairy (milk and yogurt) and gluten (batter).

Summary

Kashmiri Qambargah is a protein-rich dish that is moderate in carbohydrates and fats. It is a flavorful and satisfying meal option.

Summary

Kashmiri Qambargah is a delicious and aromatic dish that is sure to impress your guests. With its rich flavors and tender meat, this dish is a true taste of Kashmiri cuisine.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a magnet. The rich, aromatic spices, the tender meat, and the beautiful presentation all called out to me, beckoning me to try my hand at making it. It was a dish unlike any I had ever seen before, and I knew I had to learn how to make it.

I first came across the recipe for Kashmiri Qambargah when I was visiting a friend in Kashmir. She had invited me over for a traditional Kashmiri feast, and as soon as I saw the dish on the table, I was mesmerized. The lamb chops were marinated in a blend of yogurt, ginger, garlic, and a myriad of spices, then fried until golden brown and crispy. They were then garnished with fried onions, fresh mint, and a sprinkling of saffron-infused water. The sight and smell of the dish alone were enough to make my mouth water.

After tasting the Kashmiri Qambargah, I knew I had to learn how to make it myself. I begged my friend for the recipe, and she graciously agreed to teach me. She showed me how to marinate the lamb chops, how to fry them to perfection, and how to garnish them with all the right toppings. As I watched her cook, I absorbed every detail, every technique, every secret that made this dish so special.

But the learning didn't stop there. Over the years, I sought out more and more sources to perfect my recipe for Kashmiri Qambargah. I talked to local chefs, I read countless cookbooks, and I even traveled back to Kashmir to learn from the masters themselves. Each new piece of information I gathered added another layer of depth and flavor to my dish.

One of the most valuable lessons I learned came from an elderly Kashmiri woman I met during one of my trips. She had been making Kashmiri Qambargah for decades, and her version was hailed as the best in the region. I begged her to share her secrets with me, and after much persuasion, she finally relented.

She showed me how to source the best quality lamb chops, how to grind my own spices for the marinade, and how to fry the chops just right so they were crispy on the outside and juicy on the inside. She also taught me the importance of patience and precision when it came to cooking this dish. Each step had to be done just so, each ingredient had to be added with care, and each chop had to be cooked to perfection.

As I continued to hone my skills and perfect my recipe, I shared my knowledge with friends and family. I hosted countless dinner parties where I served my Kashmiri Qambargah, and each time, it was met with rave reviews. My friends would beg me for the recipe, and I would gladly pass it on, knowing that I was helping to keep this ancient tradition alive.

Now, as I pass on this recipe to you, my dear grandchild, I do so with a heart full of pride and joy. I hope that you will take the time to learn the intricacies of this dish, to savor each bite, and to share it with those you love. And who knows, perhaps one day you will pass on this recipe to your own children and grandchildren, keeping the legacy of Kashmiri Qambargah alive for generations to come.