Masala Chops

1. Pat the 2 kg chops dry with a paper towel so the spices stick well.
2. In a large bowl, combine 2 tbsp dhania jeera powder, 2 tbsp chili powder, 2 tbsp steak and chops spice, 2 tbsp ginger and garlic paste, 1 tsp dried thyme, and 1 tsp turmeric.
3. Rub the spice mixture thoroughly over every chop, making sure they’re evenly coated.
4. Cook immediately or cover and marinate in the fridge for at least 30 minutes, or overnight if you’ve planned ahead. The longer they sit, the deeper the flavour.
5. Braai over medium-hot coals until nicely browned and cooked to your preferred doneness, turning occasionally.
6. If using the oven, preheat to 400⁰F (200⁰C).
7. Arrange the chops on a lined baking tray and roast for about 30 minutes, turning halfway through, until browned and cooked through. If you’d like extra colour, place them under the grill for the last 2 to 3 minutes.

Sugar Bean Curry

1. Heat 1 tbsp oil in a large saucepan over medium heat.
2. Add 1 chopped onion, 1/2 tsp jeera seeds, and 1 bay leaf.
3. Cook for about 5 minutes until the onion softens and starts turning lightly golden.
4. Stir in 1 tsp turmeric, 1 tsp dhania jeera powder, 1 tsp ginger and garlic paste, 1 tbsp Bombay masala, and 1 tbsp Kashmiri chili powder. Cook for another 2 to 3 minutes, stirring often so the spices don’t catch on the bottom.
5. Add the 3 cubed potatoes and stir well so every piece is coated with the spice mixture.
6. Mix in the 8 to 10 curry leaves, 1 grated tomato, and salt to taste. Cook for about 5 minutes, stirring occasionally.
7. Stir in 2 tbsp tomato paste, followed by the 2 cans of drained sugar beans.
8. Pour in 1/2 cup water and simmer gently for 15 to 20 minutes, adding a little more water if needed, until the potatoes are tender and the curry has thickened nicely.
9. Finish with 1 tsp garam masala, stir well, and simmer for another 2 minutes before serving.
10. Serve the hot masala chops alongside generous spoonfuls of the sugar bean curry with rice, fresh salad, or warm roti.