Kashmiri Chops With Black Pepper Sauce And Veggies

INGREDIENTS

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.

METHOD

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!

POSTED ON

12 Aug 2017

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