Mutton Chops and Potatoes in Gravy is an old Anglo-Indian favourite dish. Tender mutton or lamb chops are cooked in a slightly spicy gravy. It goes really well with bread or rice. This recipe and lots of other old Anglo-Indian recipes are featured in my prize winning recipe book ANGLO-INDIAN CUISINE - A LEGACY OF FLAVOURS FROM THE PAST.
MUTTON CHOPS AND POTATOES IN GRAVY
Serves 6 Preparation Time approx 1 hour
½ kg Mutton /Lamb Chops (Flatten them)
3 or 4 potatoes, Boiled, peeled and cut in half lengthwise
4 big onions sliced
2 green chilies slit lengthwise
1 or 2 teaspoons chillie powder (depending on how spicy one likes)
2 teaspoons cumin powder
2 tablespoons vinegar
1 teaspoon ginger garlic paste
Salt to taste
3 tablespoons oil
Marinate the chops with all the above ingredients (except the onions and potatoes) and keep aside for one hour.
Heat oil in a suitable pan and sauté the onions till golden brown. Add the marinated chops and mix well. Cook the chops with sufficient water till tender. Keep cooking on low heat till the meat is a nice brown colour and the gravy thickens. Just before turning off the heat add the boiled potatoes and mix once so that the mixture covers the potatoes. Serve hot with bread or rice.