Coriander and Spinach Chops Recipe
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Mutton chops marinated in Indian flavors of coriander, spinach, ginger-garlic and baked. Served with mixed raita and pickled cucumber.
- Total Cook Time 45 mins
- Prep Time 10 mins
- Cook Time 35 mins
- Intermediate
Ingredients of Coriander and Spinach Chops
- 1 kg meat chops
- 2 Tbsp ginger strips
- 2 Tbsp lemon juice
- 200 ml thick yogurt
- 3 Tbsp raw papaya paste
- 1 Tbsp ginger paste
- 1 Tbsp garlic paste
- 1 Tbsp fresh coriander paste
- 1 tbsp green chilli paste
- 3 Tbsp blanched spinach paste
- 2 Tbsp oil
- 2 tsp salt
- For the raita:
- 2 Tbsp chopped herbs
- 2 tomatoes - seeded and diced
- 1 boiled potato - peeled and diced
- Pinch of sugar
- 250 ml whipped yogurt
- Salt to taste
- For pickled cucumber:
- 1 cucumber - peeled and finely sliced
- 1 sliced onion
- 1/2 capsicum - de-seeded and sliced
- 1 Tbsp salt
- 120 ml vinegar
- 2 Tbsp sugar
- 2 tsp mustard seeds
- 1/2 tsp ginger powder
How to Make Coriander and Spinach Chops
1.
Soak the ginger strips in lemon juice overnight.
2.
Add to the lemon juice the remaining ingredients to marinate the chops.
3.
Set aside for 2 hours.
4.
Bake in a preheated oven at 225 degrees for 15 minutes.
5.
Serve hot with accompaniments.
For the raita:
1.
Mix all the ingredients together and serve with the chops.
For the pickled cucumber:
1.
Sprinkle cucumber, onion and capsicum with salt and leave for 2 hours.
2.
Then rinse well, drain and pat dry.
3.
Add remaining ingredients to a pan.
4.
Dissolve sugar and add vegetables and bring to a boil.
5.
Cool and preserve in sealed jars.