Tikka Pork Chop with Sweet Potato Wedges

Name: Tikka Pork Chop with Sweet Potato Wedges
Total time: 3300 s
Yield: 4 servings
Ingredients: 4 pork chops; 4 tablespoons yoghurt natural; 1/2 lemon; 2 teaspoons ginger grated; 2 teaspoons paprika; 1 garlic cloves crushed; 1/2 teaspoon turmeric; 1/2 teaspoon cumin; 1 dash cayenne pepper; 4 sweet potatoes cut into long chunks; 1 teaspoon cumin; 1 teaspoon coriander; 1 teaspoon oil; 1 dash turmeric; 2 carrots finely grated; 1 cucumber finely grated

Open Source Food

16Ingredients

┅Calories

55Minutes

Ingredients

servings:

4 pork chops
4 tablespoons yoghurt (natural)
1/2 lemon
2 teaspoons ginger (grated)
2 teaspoons paprika
1 garlic cloves (crushed)
1/2 teaspoon turmeric
1/2 teaspoon cumin
1 dash cayenne pepper
4 sweet potatoes (cut into long chunks)
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon oil
1 dash turmeric
2 carrots (finely grated)
1 cucumber (finely grated)

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Directions

1) Sit the chops in the lemon juice, cayenne pepper and a bit of salt.
2) Mix the yoghurt, ginger, paprika, garlic, turmeric and cumin into a large bowl. Transfer the chops into the mixture, then leave to marinate overnight if possible.
3) Toss the potato wedges in the cumin, coriander, turmeric and oil. Bake at 190 degrees C for about 30-40 minutes until you can stick a fork through them.
4) Meanwhile, panfry the chops over a low heat, then finish off under the grill.
5) Serve with the wedges and a delicate pile of grated carrots and cucumber.

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