Peppery-Hot Mutton
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Author sreya85 Yield No Value
Published Oct 25, 2007 Cooking Time 1 hour
Recipe Type Non Veg-Main Preparation Time 30 min
Ingredient Lamb Standing Time 1 hour

Recipe of Peppery-Hot Mutton

Ingredient Name Quantity Unit
Cooked Mutton 500 Grams
Soy Sauce 1 Tablespoons
Dried Hot Red Chili (chilli) Peppers 2 Numbers
Vegetable Oil 100 ml
Ground Sichuan Peppercorns 1/4 Teaspoons
Scallions, Sliced Diagonally 1/2 Teaspoons
Sesame Oil 1/4 Teaspoons
Vinegar 1/2 Teaspoons
MSG 1/4 Teaspoons


Slice mutton. Halve, seed, wash , and dice the chili peppers. Heat the oil in a wok to very hot, or until the oil surface ripples. Add the mutton slices and fry for 30 seconds. Remove and drain. Pour the oil out of the wok, leaving only enough to cover the bottom. Reheat and add the scallions and chili peppers, stir-frying until fragrant. Add the mutton and stir in the vinegar, salt, soy sauce, and enough stock to cover the mutton about half-way . Sprinkle with the ground peppercorn and bring to a boil. Turn the fire to low and simmer until the sauce thickens. Add MSG (optional), Sprinkle with sesame oil, remove, and serve.
Posted Oct 25, 2007

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