MUTTON / LAMB PEPPER CHOPS

MUTTON / LAMB PEPPER CHOPS 

An old Colonial favourite, Lamb or Mutton Pepper Chops is a simple and easy dish to prepare and requires no elaborate preparation. You could have it as a main meal with mashed potatoes and steamed or sauteed vegetables or as a side dish with rice and dal 

This recipe is featured in my Cookery Book ANGLO-INDIAN CUISINE - A LEGACY OF FLAVOURS FROM THE PAST 

Serves 6 Preparation Time 45 minutes

Ingredients 

½ kg good Lamb chops (Flatten them)

3 potatoes (Boiled, peeled and cut in half lengthwise)

3 big onions sliced

2 teaspoons ground black pepper (as per choice) 

1/2 teaspoon turmeric powder 

Salt to taste

2 tablespoons oil 

Mix the chops with the salt, pepper and turmeric and keep aside.

Heat the oil in a suitable pan and fry the onions till light brown. 

Add the chops and mix well. Fry on medium heat till the chops get firm. Add 2 cups of water and simmer till the chops are cooked and the gravy is thick. 

Add the boiled potatoes and gently mix in.

ANGLO-INDIAN FOOD - COOKING DEMONSTRATION AT THE TAJ WEST END BANGALORE

Here is another picture of Anglo-Indian Dishes demonstrated and prepared by me at the Food trials Lunch at the Taj West End Bangalore on 10th and 17th May 2012.
The dishes in the picture are pepper lamb chops, Mince Ball curry, Tangy fish Curry, Prawn fry, Beans foogath, Cabbage Foogath, lady fingers Pepper Fry, Fish Fingers, vegetable Croquettes, Rosemary flavoured potatoes, Tangy Bringal (Aubergine), Beef in Green Masala, Chicken and Potatoes, Liver and Onion Fry, Butter Rice, Cauliflower and Capsicum foogath, Coconut Rice garnished with browned onions, etc, etc. Seen also in the picture is me along with Executive Chef Sandip Narang and other Executives of the Taj West End enjoying the spread