Sunday, September 09, 2012

Crispy Lamb Salt and Pepper

This is a Chinese Starter Dish as cooked by Master Chef Sanjeev Kapoor
Recipe Link:

1. Boneless Mutton - 400 Gms
2. Ginger - 1" piece
3. Garlic - 4-6 Cloves(I used 10)
4. Capsicum(Optional) - 1/2 (Optional)
5. Celery - 1/2 Stalk
6. Spring Onion - 1 bulb
7. Onion Shoot - 1
8. Oil - For Deep Frying
9. Chilli Oil - 4 Tbsp
10. Soy Sauce - 1Tasp+1 Tbsp
11. Peppercorns crushed - 1+1 Tsp
12. Sugar(Optional) - 1 Tsp
13. Salt - To Taste
14. Whole red long chillies - 5-6
15. Diluted Vinegar - 1+1 Tsp
16. Corn Starch - 4 Tbsp

1. Clean and cut mutton into very thin strips. Combine 1 Tsp vinegar, 1 Tsp Soy sauce, little salt and pepper and marinate the mutton strips  for 1-2 hrs in the fridge.
2. Make ginger juliennes, peel and chop garlic, wash clean and chop spring onion bulb, trim and cut the celery into fine bits, cut spring onion shoot into 1" pieces. Break the red chillies into 2.
3. Heat oil in a deep frying pan, combine corn starch with the marinated mutton strips and deep fry them till crisp and well cooked.Drain on kitchen towel or paper.
4. Heat chilli oil in a wok, stir fry broken chillies followed by garlic, ginger and celery. Add chopped spring onion bulb and continue to stir fry for a minute.
5. Add fried mutton pieces, soy sauce crushed peppercorn, sugar and salt and vinegar. Cook on high flame for a minute or two, tossing continuously.
6. Serve hot, garnished with spring onion shoot.

You can also make this dish with boneless chicken strips, paneer strips, soya chunks or mushroom. Just adjust the ingredients according to your taste.

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