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Ingredients

• ✓ lamb breast chop
• vegetable oil
• mutton breast chop
• cake flour
• onion
• tomato
• white vinegar
• bay leaf
• beef bouillon
• salt
• brown sugar
• white peppercorn
• black pepper
• worcestershire sauce
• potato

Instructions

1. 1 Heat oil in a large, heavy-bottomed saucepan over medium-high heat.
2. 2 Dredge lamb in flour; shake off excess.
3. 3 Cook lamb in hot oil until browned all over. Transfer lamb to a plate, reserving drippings in the pan.
4. 4 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.
5. 5 Stir in potatoes; continue cooking until potatoes are cooked and meat is tender, about 45 minutes more.

By WILLIAM R