Mouth-watering Masala Chops

INGREDIENTS

1kg chops, cleaned
Marinade:1 teaspoon six gun grill spice (any BBQ spice) 1 teaspoon salt 1 Tablespoon Peri-Peri marinade or any other wet red masala1 teaspoon garlic powder1 teaspoon arad (Turmeric)1 teaspoon crushed red chillies3 level teaspoons Kashmiri chilli powder1 teaspoon dhana jeeraPinch of gharam masala 2 tablespoons lemon juice
Braise:1 dishing spoon ghee (Clarified butter)1-2 tablespoons oil1 large onion, finely chopped1 teaspoon jeera seeds2-3 green chillies2 sprigs curry leaf
3 medium tomatoes, liquidised ¼ cup Wellingtons sweet chilli sauce

METHOD

Marinate chops overnight, refrigerated. Bring to room temperature before cooking.
Heat oil and ghee (Clarified butter) in a large, wide pot. Braise onion, jeera, curry leaves and chillies until onions are translucent.Add in chops and cook on high heat until they change colour, around 15 minutes.Add a splash of water, reduce the heat and allow to simmer until almost tender.Finally, add in tomatoes and sweet chilli sauce and simmer until colour deepens and oil seperates.You can add a little more water if you want it saucy or dry it out completely.Garnish with chopped greens and enjoy 🔥

INFO & TIPS

Greens chillies may be reduced or omitted if you don't like too much heat.

POSTED ON

16 Oct 2024

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