CHOPS AND POTATO CASSEROLE

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Category: Mutton

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Chops & Potato Casserole.

1kg Chops
3 tsp Ginger & Garlic
1/2 bunch Dhania
Salt to taste
1 & a half tsp Dhania Powder
1 tsp Jeera Powder
1 & a half tsp Chillie Powder
2Tbsp Vinegar
2 Tbsp Tomatoe sauce
2 Tbsp Sweet & Spicy Sauce
1 Tbsp Chakalaka Sauce
3 Tbsp Mayonnaise
2 Tbsp Spicy Tikka Sauce

Marinate Chops with above ingredients. Put in a pot on medium to high heat together with 2 Tbsp Ghee / 2Tbsp Butter.
Peel & chop up in rounds, 3-4 medium potatoes and deep fry in oil.
Chop up a cleaned onion in rings and 1 Tomatoe in chunks.
When chops is 3/4 done, set in casserole dish, cover the chops with pototoe rounds and sprinkle onion rings and tomatoe chunks on top.

*Optional : grate and drizzle cheese on top of potatoes then top with onion rings and tomatoe as well as sprinkle mixed herbs if u like to finish off.

Cover with foil & Grill in oven on 180•C for 15-20mins or until done.

SWEET AND SOUR CHOPS

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Category: Mutton

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Sweet and Sour Chops

1 kg shoulder chops.
1 tsp red masala.
ginger garlic.
1 tsp chilli powder.
1 tsp dhana.
1 tsp jeeru.
1 tsp salt.
1/4 tsp arad/ Yellow food colouring.
1 tsp bbq spice.
1 tsp steak and chops spice.
1/4 cup sweet and sour sauce- knorr.
1/4 cup sweet chilli sauce- Taste of Thai

Method:
Marinate altogether and cook on low in olive oil. Also try with ribs

CREAMY BAKED CHOPS

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Category: Mutton

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Creamy baked chops

3tbls ghee
1tsp white pepper
2tsp crushed red chillies
1tsp salt
1tsp ginger garlic
2tblsp white vinegar
2tblsp any peri peri sauce
1cup mix veg

Marinate chops with all ingredients for 1hour. Cook chops in ghee until done add water if
necessary,cool n set in a greased casserole dish layer mix veggies over chops ,make a
white sauce n pour over chops n veg,sprinkle cheese over n bake at 180•C for 30 mins

SAVOURY CHOPS

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Category: Mutton

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Savoury chops
A perfect for lazy Sunday-suppers.
Best enjoyed with a lemon mash and soft seeded rolls.

Marinate and cook in butter -

• 1kg lamb chops,
• 1 tbl red masala,
• quarter cup lemon juice,
• 1 tsp each ground dhania jeeru,
• 1tsp salt,
• half a tsp fine black pepper,
• half a tsp lemon pepper,
• quarter tsp tumeric.

Allow to cook until very soft, cool.

Make a batter of:

• 1 cup self-raising flour,
• 1 small onion grated,
• 1 egg,
• half a tsp salt,
• 1 tbl sesame seeds,
• half a tsp red chillies,
• 2tbl chopped dhania,
• 1tbl lemon juice.

Dip in batter and shallow fry until golden on both sides.
Top tip: to make the batter more flavourful, use the left-over juices from cooking the chops. Add a wee bit of water to get the correct consistency.

MUTTON CURRY

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Category: Mutton

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MUTTON CURRY V1 

• Heat 1tbl butter and 1tbl oil in a pot.
• Add a few black peppercorns, whole cardamom and a small stick of cinnamon, add few cloves
• half a tsp each of ginger and garlic.
• fried onions and immediately add the mutton.
• half a tsp each of vinegar, lemon juice, arad and egg yellow food colouring.
• salt.
• a tsp of coarse red chillies
• half a tsp of chilli powder.

Drop to a low heat and begin to cook. The meat should take 20 mins to soften completely. Check that it is not burning. Add a few splashes of water to start forming the gravy. Add 1 grated or blitzed tomatoe, dash of sugar and cook for about 10mins. Add a whole handful of peeled baby potatoes. Add 1 level tsp red ginger garlic wet masala and 1 tsp Robertson Steak &Chops spice. Allow to cook until meat is soft and a thick gravy has formed. Don't drown the meat and potatoes in water. Add a bit at a time to ensure a steady gravy. Garnish with lots of fresh dhania and a lemon wedge. Serve with roti and a carrot salad. * note: for more heat, add a slit chilli.