2 kg lamb/goat chops
Crushed black pepper
2 cloves of garlic
Salt to taste
Heat up about a liter of water in a large pot. Once the water is boiling, lower the flame and add salt and garlic. Add chops and let the chops cook over a slow flame. Add a couple of pinches of crushed black pepper after the chops have been cooking for 20 minutes. Let them cook for another 20 minutes. Raise the flame and add about 3 tablespoons of cooking oil. Let the remaining water evaporate and add a teaspoon of black pepper. Gently fold the black pepper into the chops - be sure not to break the meat with too much 'spooning.'
These chops will just melt in your mouth - no more tough chops, just gentle beautiful chops. Serve them with naan or French bread and mint yogurt. And don't forget to credit by mom when you try this recipe!