Kabargah, A Kashmeri Delicacy
Lay the chops in a wide, non-stick pan. Add milk, ginger powder, cardamoms, saffron, salt, and pepper.
Cook on medium heat for the first 10 minutes. Watch out for the first boil-over.
Now reduce heat and cook on very low heat (with the lid on) till the chops are absolutely tender and the milk has evaporated (approximately 45 minutes). Stir regularly and scrape the bottom of the pan. You may add half a cup of water if the moisture has dried up and the chops are still not tender.
Mix a teaspoon of salt and a teaspoon of pepper to the eggs. Beat them and set aside.
Roll the chops in egg and fry them for 5 minutes on medium heat, turning them over once, till they are golden brown.
Enjoy. You’ll be hooked for life.