How to make Salt And Pepper Crispy Lamb -

Crisply fried mutton strips falvoured with black peppercorns

Sanjeev Kapoor

This recipe is from the book Khazana of Indian Recipes.

Main Ingredients : Boneless mutton (हड्डी रहित मटन), Spring onions (हरे प्याज़ )

Cuisine : Chinese

Course : Main Course Mutton

For more recipes related to Salt And Pepper Crispy Lamb checkout Mutton Pudina Pasanda. You can also find more Main Course Mutton recipes like Bhuna Gosht Andhra Style Mutton Curry Kolhapuri Sukka Mutton Mangshor Ghugni

Salt And Pepper Crispy Lamb

Salt And Pepper Crispy Lamb Recipe Card


Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.

Prep Time : Preparation Time

Cook time : Cooking Time

Serve :

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Salt And Pepper Crispy Lamb Recipe

  • Boneless mutton cut into thin strips 400 grams

  • Spring onions to taste

  • Black peppercorns crushed 1 teaspoon

  • Spring onions with greens 1

  • Cornflour/ corn starch 4 tablespoons

  • Oil to deep fry

  • Chilli oil 4 tablespoons

  • Dried red chillies halved 5-6

  • Ginger finely chopped 1 inch piece

  • Garlic finely chopped 4-6 cloves

  • Celery finely chopped 1/2 stalks

  • Soy sauce 1 tablespoon

  • Sugar 2 teaspoons

  • MSG 1/4 teaspoon


Step 1

Chop the spring onion bulb. Diagonally slice the spring onion greens and reserve for garnish. Mix the cornflour thoroughly into the mutton. Heat sufficient oil in a wok and deep-fry the mutton for four to five minutes or until crisp. Drain on absorbent paper.

Step 2

Heat the chilli oil in a wok or a pan, add the red chillies, ginger, garlic and celery and stir-fry for one minute. Add the spring onion and continue to stir-fry for a minute more.

Step 3

Add the fried mutton pieces, soy sauce, crushed peppercorns, sugar, MSG and salt to taste.

Step 4

Cook on high heat for a minute, tossing continuously. Serve hot, garnished with the reserved spring onion greens.

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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.