Pan Chops
Flat, thin pieces of meat are required (each piece as big as the palm of the hand). This meat should be pulverized using a heavy object (Masala stone or hammer) before marinating.
Ingredients
- Meat ½ kg
- Ginger-garlic paste 2-3 tsp
- Chillie powder 2 tsp
- Turmeric powder ¾ tsp
- Salt to taste
- Oil for frying 5-6 Tbs or as required for shallow frying
Instructions
- Wash the meat and pound it with a heavy crusher (could use a hammer if you don’t have a pestle stone). Wash the meat and put it in the cooker.
- Add ginger garlic paste, chillie powder, turmeric, salt and water and let it cook for 6-7 whistles.
- Do not add oil at this stage.
- Remove from fire and open the lid after letting out the steam. Keep it aside.
- Then place a pan on the stove and add oil. After the oil begins to simmer, remove the meat from the cooker (one piece at a time) and place in the oil. It would be advisable to lower the flame before adding the meat because of the contact of water and oil that would create a splatter. Also do not heat up the oil too much before adding the meat.
- Do not throw away the soup from the cooker. After the meat in the pan starts frying, slowly add half quantity of the soup.
- Let the meat turn brown on one side and turn on the other side. Again add the remaining soup from the cooker to this side of the meat. Add the vinegar and let it brown. Can cover the meat with a flat lid and place a weight on it. This draws out all the water from the meat
Notes
– If you think the ingredients are drying up, always lower the gas.
– Place a flat lid/plate on the meat while frying both the sides of the meat with a weight on top of the lid.
– This meat fry takes some time to prepare and tastes awesome once done.
