Heat oil in a large heavy based saucepan or drie-voet, fry mutton until browned, season to taste while frying, remove and keep warm.Add flour to remaining fat in
saucepan, making a roux. Add the beef stock to make a sauce and pour over the chops.
Arrange potatoes, baby onions,
spring onions and carrots in layers over the meat, sprinkle with herbs and pour white wine over.Bring to a boil, lower heat and simmer gently for about 1 hour.Serve with pap.
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