500 grams chops 1 teaspoon ginger garlic 3 Elachi (cardomom) 1 teaspoon chilli powder ½ teaspoon black pepper 1 stick cinnamon 1 cup milk 1 tablespoon fennel ½ teaspoon dhana jeera ½ teaspoon salt olive oil for frying Royco black pepper sauce
For paste: ½ cup yoghurt ¼ teaspoon Salt & ¼ tap pepper 2 tablespoon cornflour
For veggies: Steam kale, English spinach and mushrooms then sauté in butter and garlic flakes. Any veggies can be used as sides as per preference.
Wash meat and marinate for 2 hours with spices. Slow Cook in milk until milk evaporates and meat is tender. Then dip each piece into paste (above) & fry in frying pan until crispy and golden delicious. Pour black pepper sauce iver mushrooms, kale and spinach and serve with mash! Enjoy!