Cut two pounds of lean neck of mutton into small pieces.

Chop up two medium-sized onions and fry them in an ounce and a half of butter or fat until lightly browned. Now add the meat and fry quickly for a few minutes, stirring continually. Add two pounds of sliced tomatoes, a small piece of red chili finely minced, and pepper and salt to taste.

Place in a saucepan with enough water to not quite cover the mixture. Cover the pot closely and cook gently for about two hours. Just before serving add a little sugar to the stew.