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.

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.