Mangshe'r Chop - Bengali Mutton Mince Chops

First marinate the mutton mince in the spice powders, salt, and ginger garlic paste for around 30 minutes.

Heat a little oil in your pan and fry the finely chopped onions along with the minced green chillies. Add the sugar and let the onions caramelise till they are light brown.

Add the marinated mince and stir well to cook evenly. Break up any lumps and let the meat cook. Add the raisins and then cover the pan and cook for another couple of minutes.

Once the mince is cooked properly open the pan and dry out any water that has been released. This is your filling for the chops.

In a clean bowl mash the mince mix to break up any lumps. Add half a boiled potato and mash it in well. This will help bind the filling and make it easier to form the chops. Adjust salt at this stage.

Spread out the breadcrumbs in a flat plate and line up the beaten eggs, mince filling, and mashed potatoes. Put oil to heat in a wok making sure you have enough to deep fry the chops.

Start forming the chops - Take some mince filling and shape into a small log. Now cover with the mashed potato. Make them all and set them on a plate ready to be fried.

Once the oil is hot enough dip one chop into the beaten egg, let the excess drip off, roll in the breadcrumbs and cover evenly, and then carefully slide it into the hot oil. Monitor the heat so you don't burn the chops.

Remove from the hot oil when they turn a beautiful golden brown.

Fry all the chops in this way and then serve them hot with Kashundi and tomato sauce and a hot cup of tea!