Empty My Fridge
Oven Chops With Onions & Potatoes
Ingredients
- Chops1 ½ kg
- Chili powder2 tbsp
- Cumin · powder½ tsp
- Coriander seed · powder½ tsp
- Garam masala1 tsp
- Turmeric · powder¼ tsp
- Salt
- Black pepper · cracked1 tsp
- Chili flake · flakes1 tsp
- Garlic · paste2 tsp
- Thyme
- Chili pepper3–4
- Vegetable oil4 tbsp
- Potato4
- Onion2
- Mint · dried
Instructions
- Preheat the oven to 180°C.
- Rinse the chops and place them in a bowl.
- Add the chilli powder, cumin, coriander, garam masala, turmeric, salt, cracked black pepper, chilli flakes, ginger and garlic paste, thyme, green chillies and 1 tablespoon of vegetable oil to the chops. Mix well and set aside.
- Peel the potatoes and slice them into 0.5 cm thick rounds.
- Peel and finely slice the onions.
- Pour 3 tablespoons of vegetable oil over the bottom of an ovenproof casserole.
- Layer the sliced potatoes over the oil, then spread the sliced onions over them.
- Place the marinated chops on top of the onions, without overlapping them, so they cook evenly.
- Sprinkle over the dried mint, if using.
- Pour a little water over the chops. Use only a small amount, as too much will make the dish watery.
- Cook in the oven for 30-40 minutes, until the chops and potatoes are thoroughly cooked.
- Stir everything well and serve.
Summarized from EatMee Recipes's video. Watch it for the details.
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