Lamb chops cooked in milk with asafoetida, cinnamon, cardamom, yogurt and other spices.
Kaabargar Recipe by Chef Ajay Chopra

- Indian


- 2

Cooking Time

-20 Min


- Medium

Preparation Time

- 10 Min


  • ½ kg Lamb Chops
  • 1 litre Milk
  • Salt
  • ½ tsp Asafoetida
  • Few Saffron srands
  • 2 Star Anise
  • 4 ot 5 Black Cardamom
  • 1 Cinnamon stick
  • 1 cup Curd
  • 2 tsp Degi Mirch powder
  • 1 tsp Zafrani Garam Masala
  • 2 tsp Fennel powder
  • Salt
  • 1 tbsp ghee


  1. 1

    In a pan add lamb chops, milk, salt, asafoetida, saffron srands, star anise, black cardamom, cinnamon stick and cook till meat become soft.
  2. 2

    in a bowl add curd, degi mirch powder, zafrani garam masala, fennel powder, salt and mix.
  3. 3

    dip lamb chps in mixture and shallow fry in ghee.
  4. 4

    serve hot.
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About Chef

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Ajay Chopra


Chef Ajay Chopra is a master of progressive Indian cuisine. During a stint in the UK, he was voted one of the eight best Indian chefs of London. He also guides restaurateurs, catering companies, event management companies and large facility management organisations to create menus and concepts to optimise their culinary skills.

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