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Salt And Pepper Crispy Lamb

Crisply fried mutton strips falvoured with black peppercorns

New Update
Main IngredientsBoneless mutton , Spring onions
CuisineChinese
CourseMain Course Mutton
Prep TimePreparation Time
Cook timeCooking Time
Serve
TasteMild
Level of CookingModerate
OthersNon Veg

Ingredients list for Salt And Pepper Crispy Lamb

  • 400 grams Boneless mutton cut into thin strips
  • to taste Spring onions
  • 1 teaspoon Black peppercorns crushed
  • 1 Spring onions with greens
  • 4 tablespoons Cornflour/ corn starch
  • to deep fry Oil
  • 4 tablespoons Chilli oil
  • 5-6 Dried red chillies halved
  • 1 inch piece Ginger finely chopped
  • 4-6 cloves Garlic finely chopped
  • 1/2 stalks Celery finely chopped
  • 1 tablespoon Soy sauce
  • 2 teaspoons Sugar
  • 1/4 teaspoon MSG

Method

  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.
  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.
  3. Add the fried mutton pieces, soy sauce, crushed peppercorns, sugar, MSG and salt to taste.
  4. Cook on high heat for a minute, tossing continuously. Serve hot, garnished with the reserved spring onion greens.

Nutrition Info

Calories1411
Carbohydrates18.6
Protein87.1
Fat109.8
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