Another wonderful dish from Goa. My love for the beautiful state is unparalleled.
Chops are a wonderful way to present all kinds of meat and just right with a glass of your favourite spirit. A starter and meal all in one.
Here mutton mince is lovingly embraced by silky potato mash caressed with an egg wash and bread crumbs and pan fried to a golden crisp. The textures and flavours from crunch to smooth to spice makes it one of my favourites.
600 gms mutton mince
6 boiled potatoes
3 large chopped onions
2 chopped tomato
2 chopped green chilli
1/2 tsp chilli powder
1 tsp jeera powder
1 tsp ginger garlic paste
1 tsp vinegar
1 beaten eggs
- Heat oil in a vessel, add onions and sauté till translucent.
- Add ginger garlic paste and brown it
- Add washed mince and dry off on high flame
- Lower the gas, add tomatoes, jeera powder, chilli, salt and mix well
- Add some water and bring to a boil. Close the lid and lower gas and cook for 30 minutes. Add coriander and vinegar. When the mince is cooked, dry excess water. Shut the gas
- Mash the potatoes with salt and make small balls
- Make a well and stuff with mince mixture
- The potato coating should not be too thick. Equal balance of mince and potatoes
- Beat eggs with salt. Coat with egg and then breadcrumbs and pan fry to golden brown.
(You can also Pressure cook the mince, 2 whistles and leave on slow gas for 5 minutes. Add the vinegar after the mince is cooked and dry out excess water)