Mehboob’s Moreish Masala Chops

Lockdown has brought many South Africans back into the kitchen to prepare meals that bring us comfort and remind us of the good times.  Mehboob Bawa says this recipe was his Grandfather’s and recalls fondly how he would make it for the whole family on a Saturday night back in the 70s and 80s. Now you can make it for your family and share the Magic, together.

Ingredients
2 to 3 tbsp of olive oil
1kg loin chops (cleaned and drained)
Half kg sliced onion
1 large tomato (grated)
1tbsp ginger
1 heaped tbsp garlic
3 tsp fine Barishap (fennel)
2 tsp fine Jeera (cumin)
6 tsp fine Dhanya (coriander)
2 tsp Chilli Powder (you can vary amount based on how strong you want it)
2 tsp Pickle Atchar Masala
40g Tomato Paste
1 tbsp Apple Cider Vinegar
1 heaped tsp Salt
1kg Small Onions (as small as possible, peeled and washed)
250g Frozen Peas (defrosted)

Method
Add 2 to 3 tbsp of Olive Oil to a pot on medium heat.
Add the sliced onions to the pot and stir. Let it braise for 10 – 15 mins until soft and transparent.
Thereafter add the chops with salt, garlic and ginger.
Cook for 10 – 15 mins until the natural juice of the chops makes a liquid in the pot.
To the grated tomato add all the spices including the apple cider vinegar and tomato paste.
Add the above mixture to the pot.
Cook for 10 – 15 mins until the meat is almost done.
Take a big oven tray, large enough to hold the chops with the small onions and peas, and grease it with a little olive oil.
Add the small onions to the tray.
Spread the chops and mixture over the onions in the tray.
Add one half to 3 quarter cups of water.
Place in an oven heated to 180 deg Celcius.
Check after about 10 mins to see that the mixture is not getting dry. If it is, then add some more water. Judge the amount needed.  Add the peas about 5 mins before it’s done cooking.

P.S. When you make this recipe, remember to tag @Magic828Music and use the #MagicQuarantineCookbook on social media so we can see your pictures. Happy cooking!