In this recipe, pork or lamb chops (as per your preference) are cooked on a slow flame, in their own juices. The result is absolutely delicious and often served in India at special occasions like Christmas or Easter. Serve pork or lamb chops with a green salad.
Ingredients:
- 6 pork or lamb chops
- 3 tbsps vegetable/canola/sunflower cooking oil
- 2" piece of cinnamon
- 5-6 cloves
- 8-10 peppercorns
- 5 split pods cardamom
- 2 bay leaves
- 2 large onions sliced
- 10-12 cloves of garlic minced
- 1" piece of ginger minced
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp turmeric powder
- 1 tsp red chilli powder
- 2 large tomatoes cubed
- 2 tbsps tomato ketchup
- 2 green chillies minced
- 1/2 cup chicken stock
- Salt to taste
- Juice of 1 lime
Preparation:
- Rub the pork/ lamb chops with a mixture of lime juice and salt and marinate for 1 hour.
- Heat a skillet till hot (on a medium flame) and cook the chops on it till brown on both sides. Keep aside.
- Heat the oil in a deep pan, add all the whole spices and fry till they are slightly darker and give off a delicate aroma.
- Add the onions and fry till transparent. Add the ginger and garlic and fry for a minute.
- Add the powdered spices, green chillies, tomatoes, the ketchup and fry till the oil separates from the masala.
- Add the pork/ lamb now and stir to cover them with the masala.
- Add the chicken stock, season to taste and cook (on very low heat) till the meat is tender. All the stock should dry up by the time the dish is cooked.
- Serve with a green salad of your choice.
