1 kg loin chops washed and cut

2 tablespoons chops and steak masala

1 teaspoon Kashmiri masala

3 tablespoons ghee

1/2 onion sliced

Handful chopped dhania

1/2 tin chopped tomatoes

1 teaspoon salt

1/2 teaspoon black pepper

2 potatoes cut into wedges

1 teaspoon ginger/garlic paste

1 teaspoon dhania/jeera powder

In a flat pot on medium-high heat add in your ghee and onions. Allow onions to get a golden colour.

Whilst waiting, fry your potatoes until crispy. I air-fried mine on 180degrees for 15 minutes.

Add in your chops with salt, ginger and garlic paste. Cook until liquid released from chops dries up. Add all spices and cook for a few seconds.

Add in a cup of water and cook with lid on until liquid starts to thicken. At this stage add in your tomatoes, prepped potatoes and 1/2 cup water. Place heat on low, cook with lid on until a lovely thick gravy forms. Garnish with dhania.

If your meat is still not as soft as you like add a little more water and allow to cook until tender.