¾ -1tablespoonfreshly grounded black pepper, more for garnish
2tablespoonoil
¾cupwateror as needed
1tablespoonlemon juice
Garnish
Few Fresh corriander leaves
Lemon wedges
Instructions
Put all ingredients in a pot and stir well. Cook for 30-45 minutes on medium low heat until very soft and tender.
Cook on high flame for 3-4 minutes with constant stirring until oil separates. (Do not dry out all water, a little watery gravy should keep meat moist.)
Garnish with black pepper, fresh coriander leaves. Serve with lemon wedges.
Notes
Shoulder chop works best for pepper lamb but if you use any other cut make sure it is meat on bone and is high in fat like ribs.