1. Clean and trim of mutton .2. Tie over with strips of bacon and
roast .3.Remove seeds from capsicum halves and fill with rice .4.
Fry roundels of brinjal in oil . Chop tomatoes roughly and toss in
oil .5. Cut meat in to 5 cm rounds ,0.25 -0.5 cm thick .6. Arrange
neatly in an oval dish . Brush over with meat glaze .7. Sorround with
capsicums, fried brinjal ,and small heaps of tomatoes . 8. Place a
fried or grilled sausage between each . Serve hot with gravy prepared
from pan drippings left after meat is roasted .
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