How to make Sliced Lamb With Green Peppers -
Spicy and flavourful - lamb with green chillies and capsicum
This recipe is from the book Best of Chinese Cooking.
Main Ingredients : Boneless mutton (हड्डी रहित मटन), Green chillies (हरी मिर्च )
Cuisine : Chinese
Course : Main Course Mutton
For more recipes related to Sliced Lamb With Green Peppers checkout Mutton Curry, Haleem, Kadai Gosht Hussainee, Mutton Khichda . You can also find more Main Course Mutton recipes like Meat balls Kolhapuri Sukka Mutton Keema Methi - Nalli Gosht
Sliced Lamb With Green Peppers 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 : 1.30-2 hour
Cook time : 31-40 minutes
Serve :
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Sliced Lamb With Green Peppers Recipe
Boneless mutton thinly sliced 400 grams
Green chillies sliced 3-4
Green capsicum cut into thin strips 1 medium
Soy sauce 2 tablespoons
Red wine 1/2 cup
Black peppercorns crushed 1/2 teaspoon
Salt to taste
Spring onions with greens chopped 2
Cornflour/ corn starch 2 tablespoons
Oil 4 tablespoons
Ginger grated 1 inch piece
Garlic crushed 4-6 cloves
MSG 1/4 teaspoon
Sugar 1 teaspoon
Chicken stock 2 cups
Method
Step 1
Mix one tablespoon soy sauce, red wine, crushed peppercorns and half a teaspoon of salt with the mutton.
Step 2
Leave to marinate for at least an hour. Reserve the spring onion greens for garnish. Mix cornflour in one cup of water. Heat oil in a wok or a pan, add garlic, ginger, green chillies, spring onions and stir fry for one minute.
Step 3
Add marinated mutton and continue to cook on high heat for two to three minutes, stirring continuously. Add remaining soy sauce, MSG, sugar and salt. Stir in the chicken stock and bring it to a boil.
Step 4
Reduce heat and simmer for ten to twelve minutes or until the mutton is cooked.
Step 5
Stir in the cornflour mixture, capsicum strips and cook for two to three minutes or until the sauce thickens. Serve hot, garnished with the reserved spring onion greens.
Step 6
Chef's Tip
Step 7
Cooking time of mutton may vary depending upon the quality of the meat. To reduce the cooking time you may precook mutton by boiling or roasting.
Step 8
Slicing of meat becomes relative easy if you keep the meat in the freezer for an hour before cutting.
Nutrition Info
Calories : 1137 Kcal
Carbohydrates : 14.8 gm
Protein : 100.3 gm
Fat : 75.1 gm
Other : 0
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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 www.sanjeevkapoor.com 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.
