When I Cook!

...another session of #WhenICook !!!

Monday Night Y'all!!!

Whipped up a few chops in sauce with a side o'mash...

And here's a playlist to keep you company - Musique: Lingua Franca! Vol.08 

Ingredients:

 

• Mutton Chops 250g
• 1 Onion (finely sliced)
• 1 Tomato (chopped)
• 2 Japanese Eggplant
• 3 Potatoes (boiled)
• 5-7 Mushrooms (sauteed/partially cooked)
• Florets of Broccoli (boiled/partially cooked)
• Coriander & Mint leaves (finely chopped)
• dry Red chili (crushed)
• Turmeric powder
• Black-Pepper powder
• Butter 200g
• Tomato puree 200ml
• 13 cloves of Garlic (paste)
• an inch of Ginger (paste)
• 3 Green chilies (paste)
• cooking Red Wine 250ml

 

Prep.:

...in a small bowl take the crushed red-chili, black-pepper powder, turmeric, green-chili paste, garlic & ginger past; mix all the aforementioned into a spice to used for marinade of the chops and eggplants.

Halve the potatoes and boil; peel and mash.

...slit the eggplants in a way that allows you to put the spice paste inside.

 

...boil the broccoli.

 

In a pan place the chops; add turmeric, mustard & black-pepper powder, salt, spice paste and mix well. Marinade in mix for 20-30 minutes.

 

Soak the marinated chops in red wine for an additional 30 minutes. Strain the wine after the time period, keep aside for use in sauce later.

Cooking:

...into the mashed potatoes add a hint of black-pepper powder, salt and a tad bit of the chopped mint & coriander. Mix well. Add half a cup of cream/ warm milk with 50g of melted butter, whisk well.

   

...heat butter along with oil in a pan. One the mixture is slightly smoking add the onions. Saute the onions with black pepper and crushed red-chili, until slightly golden. Add the mushrooms & broccoli florets. Stir fry everything for a minute on low heat.

 

...to this mixture add the tomato puree and the chopped one as well, along with the red wine which was kept aside. Mix well. Let the wine get dried out for a minute over high flame. Place lid and cook on simmered flame for 30 minutes.

 

...in a shallow pan heat oil along with some butter; place the chops and the eggplants into the pan. Sear on all sides of chops & eggplants on high flame. Maintain heat and lit for 2 minutes; remove lit check progress. Flip the particulars, re-lid for another 3-5 minutes on simmered flame.

Plate up!!!

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