Ingredients
6
6 servings
- •1 tablespoon vegetable oil
- •3.5 pounds lamb or mutton breast chops, chopped into portions
- •2 tablespoons cake flour
- •1 large onion, chopped
- •2.25 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
- •0.5 teaspoon freshly ground black pepper
- •1 dash Worcestershire sauce
- •2 medium potatoes, quartered
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 531
- Carbohydrate: 25g
- Fat: 31g
- Fiber: 4g
- Protein: 37g
- Sugar: 7g
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