Potato Chops with Tomato Sauce

lamb_cutlets

Ingredients

  • ½ pound mutton chops
  • 1 pound potatoes.
  • Vinegar
  • Salt
  • Pepper
  • 1 egg
  • 1 oz butter
  • 1 oz milk
  • Oil for frying
  • Bread crumbs

Method

  • Beat the chops until flat and boil in water with some ginger and garlic.
  • After they are boiled do NOT throw away the extra water.  Leave at least 1 cup of this stock.
  • Now take out the chops from the water and marinate them with vinegar, salt and pepper.
  • Put enough of each to make sure each chop in properly covered.
  • Boil the potatoes and mash them. Add the butter, milk and salt to taste into the potatoes.
  • Now cover each chop with the mashed potatoes leaving the bone of the chop uncovered.
  • Now dip these chops into an egg( salt and red chilli powder added) and coat with bread crumbs. Deep fry the chops until golden brown.

For the tomato sauce

Ingredients

  • Stock (left over after boiling the chops)
  • 2 large tomatoes
  • 1 oz dried plums
  • 1 tablespoon vinegar
  • ¼ teaspoon sugar
  • Red chilli powder, to taste
  • Salt, to taste
  • 1 tablespoon ginger.

Method

  • Take the stock left over after boiling the chops. Cut very small pieces of the tomatoes and add into the stock.
  • Now add in the dried plums along with vinegar, sugar, salt and ginger and the chilli powder.
  • Keep this mixture on a low flame to boil until the tomatoes become really soft. Now strain this mixture, and squeeze the tomato sauce leaving behind the peel.
  • Pour this sauce over the chops and serve hot.