Ingredients:

• 1 kg – good Mutton chops with fat from the loin portion
• 4 onions, sliced thickly
• 3 tsp – pepper powder
• 1 tbsp – Vinegar
• 2 tbsp – oil
• salt to taste

Method:

1. Marinate the chops with the pepper, vinegar, oil and salt and set aside for one hour.
2. Place a layer of chops in a suitable non-stick pan and then arrange a layer of the thickly sliced onions on them.
3. Arrange as many layers as you can of the chops and onions in this way.
4. Pour the remaining marinade over the chops.
5. Close the pan with the tight-fitting lid.
6. Simmer on low heat for about 2 hours (shaking with pan gently occasionally) till the chops are tender.
7. No water is required to be added as the meat will cook in its own juice.
8. Since the gravy will be purely of the meat, it will taste delicious.
9. The same recipe could be used for beef and veal chops as well.
10. Recipe Courtesy: Anglo-Indian Recipes

Recipe courtesy of Bridget White