Boneless Mutton Chilli Dry, Crispy Indo-Chinese
Crisp-coated boneless mutton tossed in a hot, glossy chilli and garlic sauce with capsicum. A restaurant starter at home.
Raw materials
The Meatigo product this recipe is built on. Everything else is pantry.
Ingredients
Method
6 steps. Read it through before you start.
- 01Get set
Take the mutton out of the fridge 20 minutes before cooking and pat it dry. Wash your hands, board and knife after handling raw meat.
- 02Pressure cook
Cut the mutton into thin pieces. Cook with salt and a little water for 3 whistles until just tender. Drain and dry well.
- 03Coat
Mix the coating ingredients with the mutton to a thick coating.
- 04Fry
Fry in hot oil in batches for 3 to 4 minutes until crisp. Drain on paper.
- 05Make the sauce
Heat 1 tablespoon of oil in a wok. Fry the garlic and green chillies, then add the onion and capsicum for 2 minutes.
- 06Toss
Add the soy, chilli sauce and ketchup. Add the fried mutton and toss on high for 1 minute. Top with the spring onion.
Questions
Why cook the mutton first?+
Mutton takes longer to tenderise than chicken. Pre-cooking makes sure it is soft inside the crisp coating.
Can I air fry it?+
Yes. Spray the coated pieces and cook at 200 °C for 12 minutes, then toss in the sauce.
Shop fresh mutton on Meatigo
Fresh mutton and more, delivered to your door. Browse the range, or order in your city.