Ma's Masala Chops

Masala Chops

Every now and then I get this craving for my Mum's food and flip through my recipe book for a taste of home.  This is one such recipe and we all love it.  It can be made with practically any kind of meat and tastes good whatever it may be.  Serve it with rice or bread or chappathi or idlis or even with doasi to mop up the delicious gravy. 

The Recipe:

1 kg ribs, cut into 2 inch pieces, wash and drain; 1 tsp chilli powder or to taste; 1/2 tsp jeera powder; 1/4 tsp turmeric powder; 1/2 tsp pepper corns; 10 flakes garlic, medium sized; 1/2 tsp mustard; 1 tbsp vinegar and 1 tsp salt to taste.

Seasoning:  3 - 4 sprigs curry leaves and 4 medium sized onions, sliced fine; 2 tbsp olive oil

NB:  I always use non stick pans.

Grind the above to a smooth paste and marinade the ribs overnight.  The longer the better.  Pressure cook in 2cups ( 500 ml) water for 40 minutes or till tender.  Remove from fire and keep aside.

Heat a large non stick pan, add the oil and when hot throw in the curry leaves.  Stir fry a minute and add the onions.  Lower flame and fry till golden brown.  Make sure the onions are not burnt.  Add the ribs and fry till brown all over.  Add the gravy and give it a boil.  Serve hot with fried or baked potatoes.

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Mutton & Vegetable Stew With Spices

Mangalorean Mutton Stew

 Just looking at this photograph evokes fond memories.  And I can practically smell the savoury aroma wafting from the kitchen through the house and into the garden where we kids were playing.  This is a traditional Mangalorean dish served with ghee rice or neeru dosa for practically all festive occasions and was a special favourite with us.  Tender mutton chunks cooked in coconut milk and seasoned with spices, onions and curry leaves this is an extra special recipe.

The Recipe:

1 kg mutton with bones, cut into pieces and washed; 2 green chillies slit; 1 cup mixed vegetables, cut into pieces- I used carrots, beans and potatoes; 2 medium onions, sliced fine; 2 tomatoes, diced; 1 inch piece ginger , minced; 3 large flakes garlic, minced; a handful of coriander and mint leaves, chopped; a few spring onions, cut fine;   1 cup thick coconut milk; 1 inch piece of cinnamon; 2 cloves; 2 cardamoms; salt to taste and 2 cups water; salt to taste.

Seasoning:  1 medium onion, sliced fine; 1 sprig curry leaves, 1 tbsp oil 

Heat oil in a shallow non stick pan, add the curry leaves and stir fry a minute.  Next add the onions and fry till golden brown. Remove from fire and keep aside till required

Place the washed mutton with all the ingredients except the coconut milk and vegetables in a large pressure pan and pressure cook 30 minutes or until mutton is tender.  Remove from fire, cool and open the cooker.  Add the vegetables and 1/2 cup water if required and bring to the boil.  Simmer covered until vegetables are cooked.  Now stir in the coconut milk (I used ready to use coconut milk which is a boon to the modern housewife).  Remove from heat and add the seasoning.  Serve with ghee rice or Neeru Dosa.  This is a hot favourite with most of our friends and I often cook it on request.

Mutton Chops

Mutton Chops Cooked With Milk

When we were children, the festival of Ramzan  was one to look forward too.  Back then everyone celebrated all the festivals with each other and my Muslim friends would send the most delicious mutton biriyani faithfully every year or call us to their house to enjoy a variety of sumptious dishes.  One of my Dad's friends would always send a leg of mutton amongst other things and my Mum would wield her culinary skill and concoct amazing dishes for as long as the meat lasted.  This recipe is one I got while browsing a book years ago and tried out when as a young married couple, our very friendly neighbour presented us with 2 large Mutton Chops for Ramzan.  The aroma is enough to entice one and all to the kitchen.

The Recipe:

2 large mutton chops, trimmed of all fat; 1 cup low fat milk; 1 tbsp ghee; 1 large tomato, grates;1 large onion, grated; 1/2 tsp chilli powder or to taste; 1/4 tsp garam masala powder; 1/2 tsp ginger, grated; 1/2 tsp garlic, grated; few spring onions, chopped fine; salt to taste.

For Garnish: 1 hard boiled egg, cut in half (optional);  few coriander leaves.

Put the chops milk and ghee in a heavy bottomed pan.  Bring to the boil, lower flame and simmer till the milk dries up, stirring frequently.  Add the onion, tomato, spring onions; ginger, garlic and garam masala and fry well until the ghee oozes out.  Add the salt last of all.  Serve hot with chappathis or puris.  A heavenly dish and I have a hankering to make it for our next dinner party.