1 pound mutton chops
1 medium onion, chopped
1 medium tomato, chopped
1 large carrot, cut into 1/4 inch slices
1 small green bell pepper, chopped
1 small brown onion, chopped
1/4 cup butter
1/4 cup all-purpose flour
2 tablespoons chopped fresh parsley
Place mutton chops in a large stockpot, and bring to a boil over medium heat; cook 20 minutes, or until tender. Remove from heat, and drain.
While mutton chops boil, place the onion, tomato, carrot, and bell pepper into the pot. Sprinkle with butter and cook over medium heat for 2 minutes, stirring constantly. Stir in flour and parsley. Bring to a rolling boil, reduce heat, and simmer for 3 minutes.