Amount
Ingredient
Preparation



6
each
lamb shoulder

chops



1
teaspoon
oil





1
medium
onion

diced



1 1/2
cups
green bell peppers

chopped



2 1/2
cups
tomatoes, canned

drained



2
dash
cayenne pepper





1/2
teaspoon
chili powder

 Sprinkle a heavy frying pan with salt; brown the chops on both sides and put them in a casserole.

Wipe out the skillet with a paper napkin or towel; put in the oil and heat.

Add the onions and green pepper. Brown lightly; then add tomatoes and seasoning.

Stir the mixture well; simmer for a few minutes and then pour it over the lamb chops.

Bake tightly covered for an hour at 35~.