Cut the mutton into about 1.25 cm. ( ½ “) thick
slices. Flatten with a steak hammer or a wooden roller. Soak in a mixture of
vinegar, sliced garlic, finely chopped ginger and chilli powder. Set aside for
10 to 12 hours (preferably in a refrigerator). Remove from the marinade. Add
salt. Heat the fat. Fry the chops over a quick fire for a few minutes, on
either side. Reduce heat. Sprinkle over with salt and pepper and cook for
another 5 to 10 minutes. Remove on to a hot plate. Fry roundels of onions in
remaining fat and place over the chops. Prepare a gravy by adding about half a
cup of warm water to the dripping; add more seasoning and cook till gravy is
brown and fairly thick.
