Mix salt,oil and black pepper in a bowl and use to marinate the lamb. After that take the lamb chops and tie with rope from both side tightly and place in the fridge for 30 minutes. Dice tomatoes and onions and press lemon on the mixture with a little salt to taste and freeze it for 45minutes(kachumbari)

Chop the intestinal meat into cubes and put in pressure cooker for 30minutes, if no pressure cooker is present then boil for an hour in normal setting. Drain all the water and place aside in bowl once done.

Put a pan with oil and add salt with the diced onions in. Once golden brown add the tomatoes and let it simmer it pasty. Add a spoon of tomato paste and then add the intenstinal and let it cook for 5minutes on low heat.

Remove the marinated meat and place on the burner(jiko). Once the meat is placed close the jiko door so as to get low degrees of heat to the lamb meat to cook in deep.

Put 3 cups of water and let boil. Use the flour to make ugali and place on plate and cover with foil or sufuria to retain heat.

Remove the lamb chops and chop into pieces and plate with intestinal meat, kachumbari and ugali as above picture