A delightful combination of meat and sweet potato with a hint of curry.
45 ml oil
1 kg chops
30 ml cake flour
5 ml salt
5 ml pepper
15 ml paprika
2 medium onions, finely chopped
20 ml curry powder
10 ml brown mustard seeds
30 ml crushed garlic
4 tomatoes, grated
500 g sweet potatoes, cut into large chunks
60 ml brown sugar
salt to taste
90 ml dhania leaves, chopped
100 ml mayonnaise
Heat oil in a pot.
Toss meat in flour, salt, pepper and paprika.
Brown in pot over medium heat.
Remove from pot and keep aside, covered.
Add onions to pot and simmer till soft, adding water if necessary.
Stir in curry powder, mustard seeds and garlic.
Cook for 2 minutes.
Add tomatoes, sweet potatoes, some water, sugar and salt.
Bring to a slow boil, stirring often.
Reduce tomato mixture by cooking for 10 – 15 minutes.
Mix dhania with mayonnaise.
Add to tomato mixture, stirring gently.
Place meat in a large square ovenproof dish and pour tomato mixture over.
Bake for 15 – 20 minutes.
Serve with savoury rice and salad.
Serves 6 - 8