3.5lb mutton breast chops, chopped into portions
1 tablespoon vegetable oil
2 tablespoons cake flour
1 sizable red onion, sliced teaspoon fresh ground pepper, black
2 ¼ pounds fresh tomatoes, sliced 1 teaspoon salt
2 bay leaves
6 whole white peppercorns
1 teaspoon white virgin vinegar
1 teaspoon brown sugar
1 cube beef bouillon cube
1 dash Worcestershire sauce
2 medium sized potatoes, quartered (this is optional)
Heat oil in a large heavy-bottomed saucepan over medium to high heat
Dredge the mutton in flour, then allow it cook in hot oil until it browns well and evenly
Stir in onions and cook till they become soft. Combine in tomatoes.
Then bring taste with the black pepper, salt, bay leaves, white peppercorns, brown sugar, Worcestershire sauce, vinegar, and beef bouillon cube.
Cover with a lid, reduce heat, and let is simmer for about 1 1/4 hours. Stir occasionally, ensuring that nothing sticks to the base of the saucepan.
Add the potatoes and continue cooking for another 45 minutes, until the meat is tender and the potatoes are nicely done