Crumb Chops
Ingredients
Marinating
- Meat ½ kg (cut into thin slices)
- Turmeric powder ½ tsp
- Spice powder Cloves-6, Cinnamon-2 pieces, Cardamoms-3 (to be roughly powdered)
- Lemon juice 2 Tbsp
- Salt to taste
For the stuffing
- Onion 2-3 minced
- Mint 3 Tbsp
- Green chillies 2-3 minced
- Tomatoes 2-3 minced
- Spice powder ½ tsp
- Egg 2 (beaten thoroughly), add a pinch of salt and a tsp of water
Instructions
- Pulverize the meat with a clean pestle stone to help in tenderizing
- Marinate the meat in a wide vessel for an hour or two with all the ingredients given above.
- Mince all the stuffing ingredients and keep aside. Better to add the tomatoes when you are ready to fry the chops. Since the tomatoes leave a lot of juice, the stuffing will become mushy. Moreover, the tomato juices when released while frying will add moisture to the meat.
For the fry: - Heat a flat pan with 3-4 tbsp of oil to get warm. Don’t allow it to get hot.
- In the mean time, spread out a piece of chops on a wide spoon.
- Fill up the chops with stuffing material.
- Cover the stuffing with the froth from the beaten egg. Cover it on all sides.
- Gently turn over the chops that is on the spoon into the oil on the pan
- Fry this side for a minute.
- Gently turn the meat on the other side and let it cook on this side for 10 minutes on a low flame.
- Cover the meat with a lid to help it cook properly.
- Add the juice from the stuffing if the meat is getting dry or water can also be added, but about a Tbsp per chop.
- Insert a tip of a knife/fork into the chops to test if it is done. If not yet done, add a little water and cook.
- ½ tsp of betel nut powder/ground raw papaya (tenderizers) can mixed with the meat at the time of marinating.
