Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine

November 12, 2016


GROG SHOP STYLE MUTTON CHOPS Grog is a colloquial name for cheap distilled alcohol or liquor. It is also known […]
Grog is a colloquial name for cheap distilled alcohol or liquor. It is also known as the ‘Country Stuff’. This liquor is mostly sold in small unlicensed dinghy, shanty like shops which are known as Grog Shops. These grog shops or toddy shops catered to a lower class clientele. The grog was distilled liquor that was very strong and over time, burnt their tongues and palates. Even the snacks and short eats sold at these outlets such as mutton pepper chops, masala chops, Beef Fry, Goat liver fry, tripe curry, chicken masala fry, fried masala fish, fried prawns, omelettes, etc, etc are also oily, spicy and fiery. They were always dry dishes or semi dry dishes served in small saucers and no accompaniments such as bread or rice were served with it. More over no specific recipe was followed and the same masala or ingredients are used for almost all the dishes whether, chicken, meat or fish

Here is a recipe for a Grog Shop style Mutton Chops. Its quite pungent so decrease the ingredients according to one’s taste

Serves 6     Preparation Time approx 1 hour
½ kg Mutton /Lamb Chops (Flatten them) or 1 rack weighing 500 grams
4 big onions sliced
2 green chilies slit lengthwise
2 teaspoons chillie powder (depending on how spicy one likes)

1 teaspoon pepper powder
2 teaspoons cumin powder
1 teaspoon garam masala powder
1 teaspoon coriander powder
1 teaspoon ginger garlic paste
Salt to taste
2 tablespoons chopped coriander leaves
A Few Curry leaves
3 tablespoons oil

Marinate the chops with all the above ingredients and keep aside for one hour.
Heat oil in a suitable pan and sauté the onions till golden brown. Add the marinated chops and mix well. Cook the chops with sufficient water till tender. Keep cooking on low heat till  the meat is a nice brown colour and the gravy thickens. 

Serve hot with bread or rice.
Article written by Bridget White-Kumar
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