Drunken crispy chops

20140904_115944I took a day off work today and, to make the most of it, decided to give this dish a try.
In Punjabi households, mutton chops are traditionally cooked in a lot of oil and over a slow fire and in a pressure cooker, so that the meat gets tender on its own accord.
But I gave it that little twist and oven-cooked the chops in a little bit of oil and tomato and onion paste and prepared the vegetables separately.

The Ingredients:
Mutton chops : One kg; Onions : Two large; Tomato’s : Two large; Garlic : 4-5 cloves; Ginger : 50 grams; Salt : According to taste; Red chilli powder : 1 tablespoon; Turmeric : One teaspoon; Cumin powder : One teaspoon; Coriander powder : One teaspoon; Garam masala : Half teaspoon; Green chilli’s : Two; Oil : Two tablespoons; Zucchini : Two small pieces; Capsicum : One small; Carrot : One large

Make a paste out of the garlic, ginger, onions and tomatoes and put in a pan of pre-heated oil. Mix the salt, red chilli powder, turmeric, cumin and coriander powder. Cook for 15 minutes over a medium fire or until the oil ‘separates’. Remove the paste into a different container and put the chops into the same cooking pan. Remove five minutes later, spread on a flat glass dish and put it in an oven for 15 minutes. Remove and keep aside after that.
Separately, slice the carrot, zucchini and the capsicum and cook together for five minutes in the cooking pan with a little bit of the paste. Remove and keep aside.
Plate as shown and serve with steamed rice or bread and gravy, after 30 seconds in the microwave!
Sprinkle garam masala after plating and decorate with green chilli.
Alternatively, put the chops in a large glass dish, pour the gravy and the vegetables, garnish with green chilli and garam masala and serve with white rice or breads after one minute in the microwave.

The USP:
As opposed to the regular way, the chops were cooked in an oven. The vegetables are an ‘accessory’ which I added to give the dish a ‘healthy’ twist!


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