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Friday, 28 October 2016 11:01

Mash and gravy with a chop

Written by Carmen Klassen
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So this is my take on the Irish bangers and mash.

I’m not calling it that because there is no banger (sausage) and the gravy is more tomatoe. This meal is definitely one of my favourite meals especially when the corn is added. I rarely make or have it without the corn. And of course there is mash. I mean who doesn’t like mash. In fact who doesn’t like potatoes? If you don’t well you can have rice (boring). You can also add more veggies. Green beans would be lovely.



Chops (Pork or Lamb)






Tomatoes or Tin tomatoe




Green pepper






Mixed herb


Coriander and Jeera powder




Salt and Pepper








Peel potatoes and place in a pot with water and boil till soft when a knife is inserted. While the potatoes are boiling chop onion and green pepper and add to a pot or pan with oil. Fry for 10mins and add spices.


When you have added the spices and chillies stir and fry for 3mins. Then add garlic and masala.


Fry the garlic and masala for 3mins stirring continuously to prevent the masala from burning.


After 3mins add the tomatoe, I used tin tomatoe but you can use fresh grated or chopped tomatoe with a ¼ cup water, salt and 1 tablespoon sugar. Allow to cook for about 10mins. Stir intermittently to prevent sticking to the pot.


While the tomatoe gravy is cooking, spice the chops with salt and pepper. You can add some mixed herb as well. Place in a hot oven at 180/200*C for 30mins depending on the oven.


While the chops are in the oven and the tomatoe gravy is cooking boil some frozen corn for 6mins. After 6mins add salt to taste and butter, fry the corn in the butter for 3mins and remove from stove.


When the potatoes are soft, mash with a potatoe masher or a fork. Add salt to taste, butter and milk.


Once the mash is mixed keep warm on a low temperature. Place lid on the pot to prevent a dry layer on the top.


Plate, serve and enjoy!!!!










Last modified on Friday, 28 October 2016 11:26
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