Friday 29 May 2015

Masala na Chops - chops and mash

Masala na Chops | Chops in Gravy

This was my mum's favourite Parsi food dish. While we did not have it regularly, it was often a treat to eat.  Served with warm rotli or crusty bread. 

It is a typical meat and potato dish that is enjoyed as a family. 

The bones create a delightful taste. It needs to be slow cooked and not rushed.  Chops are generally boney but a delicious cut of meat. The rack of ribs can be cut singularly or in a pair if you prefer it meatier. 

Mash and Lamb Chops

Serves 6

A rack of chops - 12 pieces 1 1/2 kg/ 3.3 lb

tbsp of oil
1 tsp salt
1 tsp crushed garlic
1 tsp crushed ginger
6 cloves
6 black peppercorn
1 cinnamon stick
3 cardamom pods
1 tsp red chilli powder
1/2 tsp turmeric powder

2 crushed tomatoes

1 cup of water
1 cup of golden fried onion 

For the mash

4 medium potatoes, peeled
A pot of salted boiling water
3 oz salted butter
optionally... cream and milk
cracked black pepper

In a large flat pan, heat the oil and caramelise the chops. Once they are brown on all sides, sprinkle them with salt. Add the garlic and ginger paste, all the whole spices, and sprinkle it with red chilli and turmeric powders.

Add a little water to release the caramelization of the pan and mix the spices well. Add the crushed tomatoes and onions. Pour the rest of the water. Shake the pan gently to combine everything. Bring it to a boil. Reduce the heat to low and cover. Cook for an hour or until tender enough to fall off of the bone. Stir it every 20 minutes.

Serve it with mashed potatoes.

To cook the mashed potatoes, boil the peeled and cut potatoes until they are soft and cooked through. Drain the water, smash the potatoes and add the soft butter. It will become creamy. Add salt and pepper if needed. Alternately, add a few tablespoons of cream or whole milk.

Serve warm.


This dish is best prepared with lamb, goat, or mutton chops.

It is the bone in the chops that flavours the dish.

The gravy is thick and deliciously flavoured with the spices, tomato and onion.

To read about an ancient cuisine you can purchase my cookbooks called The World of Parsi Cooking; Food Across Borders and The Art of Parsi Cooking; reviving an ancient cuisine. 

Photo courtesy Niloufer Mavalvala



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