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Season the mutton. Place the sweet pepper and onion into the baking tray.
Add the coconut and tomato sauce to the tray (if you’re making using a coconut block and hot water. Wait until the sauce has completely cooled before adding to the tray with the peppers and onion.
Place the chops on the top on the veg and sauce in the tray then cover and put the fridge overnight or for at least 4 hours.
Add to a 170C/338F/Gas mark 3 preheated oven and cook covered for 1 hour or until the mutton is soft.
Remove the cover, add the water and corn then cook for another 15 minutes.
Serve and enjoy.