Ingredients:

• 6 – tender Mutton chops from the neck portion
• 2 tsp – pepper powder
• Salt to taste
• 2 tbsp – flour
• 2 tbsp – Worchester sauce
• 6 – large Potatoes
• 3 tbsp – Butter
• 2 – eggs, beaten
• Salt to taste.

Method:

1. Wash the chops and rub in the pepper, flour and salt.
2. Heat 1 tablespoon of butter in a pan and saute the chops for 10 minutes on a low heat turning them over every few minutes so that both sides are brown.
3. Add 1 cup of water and simmer on a low heat for 15 minutes.
4. Stir in the Worchester sauce.
5. Remove from heat and transfer to a large ovenproof dish.
6. Mean while boil the potatoes and mash them well to a smooth paste adding a pinch of salt and 2 teaspoons butter.
7. Mix in the beaten eggs and 2 tablespoons flour when the potato paste is a little cold.
8. Using a roller gently roll out this potato paste to about 1 inch thickness and then cover the cooked chops in the baking dish with it.
9. Brush with a little more butter.
10. Bake in a moderate oven for about 20 minutes until the potato paste turns golden brown,
11. Serve with rice or garlic bread.

Recipe courtesy of Bridget White