Friday, 29 May 2015

Masala na Chops - chops and mash

Masala na Chops 
and Mash Potato

This is my mums 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 the delightful taste. It needs to be slow cooked and not rushed. 

Mash and Lamb Chops

Serves 4 

A rack of chops - 12 pieces between 1 and 1 1/2 Kg - 3lb
tbsp of oil
1 tsp salt
1 tsp garlic
1 tsp ginger
6 cloves
6 black peppercorn
1 cinnamon stick
3 cardamom pods
1 tsp red chillie 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 caramalise the chops. Once they are brown on all sides sprinkle it with salt. Add the garlic and ginger paste, all the whole spices and sprinkle it with red chillie and turmeric powders.

Add a little water to release the caramelisation of the pan and mix the spices well. Add the crushed tomatoes and onion. Pour the rest of the water. Gently shake the pan to allow it all to mix in. Bring it to a boil. Cover and lower the heat. Cook for an hour or until tender enough to fall of the bone. Stir every 20 minutes.

Serve it with mashed potatoes.

To cook the mash 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 of the chops that flavour 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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