It was one of those days whereby I made this recipe up as I went along, tasting and adjusting to create aÂ perfectly balanced dish - the tangy flavour was just right, and the chops full of flavour and well cooked. A definite one to try.
- 1) In a large bowl, add the mutton chops, salt, black pepper and cinnamon. Rub the chops well to ensure they are well coated.
- Heat the oil over medium heat in a pot. Add the mutton chops and cook on both sides until the chops gains some colour (5 mins either side should be sufficient). Remove the chops onto a plate and set aside.
- In the same pot, over medium heat, add the onions and garlic. Cook until the onions gain a golden colour. Add the salt, black pepper and cinnamon and mix well.
- Add the potatoes to the pot, and cook for around 5 mins. Add the mutton chops back into the pot, followed by the hot water (should be enough to almost immerse all the chops), stock cube and pomegranate molasses. Bring to the boil, then reduce the heat to medium/low, cover and leave for 15 mins.
- After this time, taste and adjust - if it is too tangy add more water, if it needs more tanginess then add more pomegranate molasses. If it's too dry then add a little more water. Check if the potatoes have cooked (not too soft and not too hard). If they are done, remove them and let the mutton cook for a further 20 mins or until well cooked. If they are not done, leave for a further 10 mins before checking on them and removing them if well cooked.
- Once the meat is well cooked (easy to cut and fall off the bone), add the potatoes back into the pot and cook for a further few mins so that the potatoes can become warm again.
I served this with white rice, and can tell you it was a big hit amongst my family! Enjoy :)