Chinese Chilli Mutton

I am a big fan of Indo-Chinese food or more specifically the Indian Chinese which gets served in the Indian restaurants. I always wanted to know how to make some of my favorites and decided to try this Chinese Chilli Mutton recipe which is simple and quick to make.

I have made this Chilli Mutton without frying the mutton with cornflour so as to make the dish a bit healthier. To have it more restaurant style, you can coat the cooked mutton in cornflour and egg white and fry it before adding it to the sauce.

Chinese Chilli Mutton
Ingredients

  • 1/2 kg boneless Mutton chopped into 2 – 3 inch cubes
  • 2 chopped Onion
  • 1 chopped Capsicum
  • 1/4 cup chopped spring onions (optional)
  • 1 tsp  chopped ginger
  • 1 tsp chopped garlic
  • 1/2 tsp chilli powder
  • 1 1/4 cup water
  • 1 tbsp soya sauce
  • 1 tbsp tomato sauce
  • 1 tsp cornflour / arrowroot powder
  • Oil
  • Salt to taste

Marination Ingredients

  • Ginger & garlic – 1½ tbsp, chopped
  • 3 Green chillies
  • 1/2 tsp chilli powder
  • ¼ tsp Pepper powder
  • 1 1/2 tbsp Soya sauce
  • Salt

Method

Grind together ginger, garlic & green chilli, listed under marination, together to a fine paste by adding 1 tbsp water. Marinate the cleaned mutton with the ground paste & other items listed under marination. Marinate for 30 minutes. Cook the mutton in pressure cooker for 15 minutes.

Heat some oil in a deep pan. Add chopped onion, capsicum & salt. When onion becomes soft, add chopped ginger & garlic. Saute for 2-3 mins. Mix chilli powder in 1 cup water. Add this to the sauce mixture. When it starts boiling add soya & tomato sauces. Also you can add the chopped spring onions at this stage.

Mix the arrowroot powder in 1/4 cup water and add. Add mutton pieces. Mix well. Cover & cook till the sauce is reduced & mutton pieces are coated well with the sauce.

Serve hot with rice or noodles.

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Chinese Chilli Mutton
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • ½ kg boneless Mutton chopped into 2 - 3 inch cubes
  • 2 chopped Onion
  • 1 chopped Capsicum
  • ¼ cup chopped spring onions (optional)
  • 1 tsp chopped ginger
  • 1 tsp chopped garlic
  • ½ tsp chilli powder
  • 1¼ cup water
  • 1 tbsp soya sauce
  • 1 tbsp tomato sauce
  • 1 tsp cornflour / arrowroot powder
  • Oil
  • Salt to taste
  • Marination Ingredients
  • Ginger & garlic – 1½ tbsp, chopped
  • 3 Green chillies
  • ½ tsp chilli powder
  • ¼ tsp Pepper powder
  • 1½ tbsp Soya sauce
  • Salt
Instructions
  1. Grind together ginger, garlic & green chilli, listed under marination, together to a fine paste by adding 1 tbsp water. Marinate the cleaned mutton with the ground paste & other items listed under marination. Marinate for 30 minutes. Cook the mutton in pressure cooker for 15 minutes.
  2. Heat some oil in a deep pan. Add chopped onion, capsicum & salt. When onion becomes soft, add chopped ginger & garlic. Saute for 2-3 mins. Mix chilli powder in 1 cup water. Add this to the sauce mixture. When it starts boiling add soya & tomato sauces. Also you can add the chopped spring onions at this stage.
  3. Mix the arrowroot powder in ¼ cup water and add. Add mutton pieces. Mix well. Cover & cook till the sauce is reduced & mutton pieces are coated well with the sauce.
  4. Serve hot with rice or noodles.
Notes
You can coat the cooked mutton in cornflour and egg white and fry it before adding it to the sauce to have it more in the restaurant style.

Chinese Chilli Mutton

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