Prep Time::30 mins
Cook Time:: 2 hrs 15 mins
Total Time:: 2 hrs 45 mins
Servings::6
Ingredients
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1 tablespoon vegetable oil
3 ½ pounds lamb or mutton breast chops, chopped into portions
2 tablespoons cake flour
1 large onion, chopped
2 ¼ pounds fresh tomatoes, chopped
1 tablespoon white vinegar
2 bay leaves
1 cube beef bouillon cube
1 teaspoon salt
1 teaspoon brown sugar
6 whole white peppercorns
½ teaspoon freshly ground black pepper
1 dash Worcestershire sauce
2 medium potatoes, quartered (Optional)
Directions
Heat oil in a large, heavy-bottomed saucepan over medium-high heat.
Dredge lamb in flour; shake off excess.
Cook lamb in hot oil until browned all over. Transfer lamb to a plate, reserving drippings in the pan.
Cook and stir onion in drippings until soft, about 5 minutes. Mix in tomatoes. Return lamb chops to the saucepan; season with bay leaves, bouillon, salt, brown sugar, white peppercorns, black pepper, and Worcestershire sauce. Cover, reduce heat, and simmer for 1 hour and 15 minutes. Stir occasionally, making sure nothing sticks to the bottom of the pan.
Stir in potatoes; continue cooking until potatoes are cooked and meat is tender, about 45 minutes more.