How to make Salt and Pepper Crispy Lamb -

A Chinese delicacy – deep-fried marinated boneless lamb with a predominant flavour of black peppercorns.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Boneless lamb (हददी् रहित लैम्ब), Garlic cloves (लहसुन लौंग)

Cuisine : Chinese

Course : Main Course Mutton

For more recipes related to Salt and Pepper Crispy Lamb checkout Stir Fried Lamb with Broccoli, Lamb Celery and Asparagus Stir Fry, Lamb Stew. You can also find more Main Course Mutton recipes like Aloo Gosht Andhra Style Mutton Curry Rogan Josh Agri Mutton

Salt and Pepper Crispy Lamb

Salt and Pepper Crispy Lamb Recipe Card


Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine.  To put it in one word it is wholesome.  It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.

Prep Time : 2.30-3 hour

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Salt and Pepper Crispy Lamb Recipe

  • Boneless lamb cut into 1 inch cubes 400 grams

  • Garlic cloves chopped 4-6

  • Ginger chopped 1 inch

  • Crushed black peppercorns 1/2 teaspoon

  • Salt to taste

  • Chilli oil 4 tablespoons

  • Castor sugar (caster sugar) 1/2 teaspoon

  • Light soy sauce 2 tablespoons

  • Cornflour/ corn starch 3 tablespoons

  • Oil 1 tablespoon + to deep fry

  • Celery stalk chopped 3 inch

  • Fresh coriander stems chopped 1 tablespoon

  • Dried red chillies stemmed and sliced diagonally 2-3

  • Spring onion bulbs halved 3

  • Spring onion greens cut into 1 inch pieces 2 stalks

  • Red capsicum cut into 1 inch cubes 1/2 medium

  • Yellow capsicum cut into 1 inch cubes 1/2 medium

  • Green capsicum cut into 1 inch cubes 1/2 medium

  • Fresh coriander leaves chopped 2 tablespoons

  • Spring onion greens chopped 1 stalk


Step 1

Put lamb in a mixing bowl, add half the garlic and ginger, half the crushed black peppercorns, salt, one tablespoon chilli oil and soy sauce and mix well. Keep the lamb in a refrigerator to marinate for two to three hours.

Step 2

Add two tablespoon of cornflourto the lamb and mix well.

Step 3

Heat sufficient oil in a kadai, add lamb and deep-fry till fully cooked and golden.

Step 4

To make the sauce, heat oil in anon-stick wok, add remaining garlic, ginger, celery and coriander stems and mix. Add remaining chilli oil and dried red chillies and mix well.

Step 5

Add spring onion bulbs, red, yellow and green capsicums and mix well. Cook for a minute.

Step 6

Add ¼ cup water. Make slurry with the remaining cornflour and two tablespoons water and add to the wok. Add soy sauce, remaining crushed black peppercorns and toss.

Step 7

Add coriander and spring onion greens and toss quickly, transfer onto a serving plate and serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.