Jeerem Meerem Pork/Lamb Chops

Collect it:

500 gms pork/lamb chops,  washed and drained completely of water

1 tbsp ginger garlic paste

1 tsp turmeric powder

1 tsp chillie powder

1 tsp coriander powder

1 tsp jeerem meerem powder

2 dry red chillies

1 tbsp homemade goan vinegar

Small piece of goan jaggery pyramid OR 1/2 tsp sugar

Salt to taste

1/2 cup water (1/2 cup = 75 ml) 

Make it: 

Marinate the pork/lamb chops with all the ingredients except vinegar, jaggery and water. 

Keep in the fridge for 24 hours,  minimum.  

Put in cooker with water.  Cook till done. 

Let the cooker cool and open automatically. 

Add jaggery and vinegar.  Adjust seasoning

Alternatively, these can be cooked on a slow flame. Both taste good but I prefer them in a gravy. 

Helpful Tips:  

I always marinate this for 14 days. Marinating it longer ensures a proper marriage of the masalas. Mix masalas and store in deep freezer.

The taste differs a bit when 

- using store bought vinegar.  Use brown vinegar if at all.

- using sugar,  use brown sugar