Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine
Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine
½ kg good chops either mutton, beef or veal
2 teaspoons ginger garlic paste
2 tablespoons vinegar
2 large onions sliced fine
2 or 3 green chilies sliced lengthwise
3 tablespoons oil
2 teaspoons chillie powder
1 teaspoon pepper powder
Salt to taste
1 teaspoon cumin powder
1 teaspoon coriander powder
.Wash the chops and marinate them with the ginger and garlic paste, pepper powder, chillie powder, vinegar, cumin powder, coriander powder and salt for about 30 minutes. Heat oil in a large pan and sauté the onions and green chilies for a few minutes. Add the marinated chops and mix well. Simmer for a few minutes. Add sufficient water and cook till the chops are done and the gravy dries up. Keep frying on low heat till the chops turn a nice brown colour. Garnish with onion rings.