Tender bites of lamb, fried to a perfect crisp and tossed in a fiery, tangy Indo-Chinese sauce with crunchy bell peppers and onions. A classic appetizer or main course that's bursting with flavor.
Prep20 min
Cook20 min
Servings4
Serving size: 1 serving
448cal
26gprotein
16gcarbs
31g
Ingredients
500 g Boneless Lamb (from the leg, cut into 1-inch cubes)
1 tbsp Ginger Garlic Paste
3 tbsp Soy Sauce (preferably light soy sauce)
0.5 tsp Black Pepper Powder (freshly ground for best flavor)
10 tsp Cornflour (also known as corn starch)
1 large Egg White
0.5 tsp Salt (adjust to taste)
2 cup Oil (neutral oil like canola or vegetable for deep frying)
Protein-packed, crispy Chilli Lamb with a tangy kick – a perfectly spiced snack to energize your day!
This indo_chinese dish is perfect for snack. With 447.87 calories and 26.42g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 inch Ginger (finely minced)
4 pcs Green Chilli (slit lengthwise, adjust to spice preference)
1 medium Onion (cut into 1-inch cubes or petals)
1 medium Capsicum (any color, deseeded and cut into 1-inch cubes)
2 tbsp Red Chili Sauce (e.g., Sriracha or an Indo-Chinese chili paste)
1 tbsp White Vinegar
0.5 tsp Sugar (to balance the flavors)
0.25 cup Water (for the cornflour slurry)
3 tbsp Spring Onion Greens (finely chopped, for garnish)
Instructions
1
Marinate the Lamb
In a mixing bowl, combine the lamb cubes, ginger garlic paste, 1 tbsp of the soy sauce, black pepper powder, egg white, and salt. Mix thoroughly.
Add 9 tsp (3 tbsp) of the cornflour and toss again until each piece of lamb is evenly and thinly coated.
Set aside to marinate for at least 20 minutes at room temperature, or up to 2 hours in the refrigerator for deeper flavor.
2
Fry the Lamb
Heat 2 cups of oil in a wok or deep pan over medium-high heat until it reaches 180°C (350°F).
Carefully slide the marinated lamb pieces into the hot oil, one by one, frying in 2-3 batches to avoid overcrowding.
Fry each batch for 5-7 minutes, turning occasionally, until the lamb is golden brown, crispy, and cooked through.
Use a slotted spoon to remove the fried lamb and drain it on a wire rack to maintain crispiness.
3
Prepare the Sauce Base
In a small bowl, whisk the remaining 1 tsp of cornflour with 1/4 cup of water until smooth. This is your slurry. Set aside.
Carefully pour out the excess oil from the wok, leaving approximately 2 tbsp behind.
Place the wok back on high heat. Once the oil is shimmering, add the minced ginger, garlic, and slit green chillies. Sauté for 30-45 seconds until fragrant.
4
Stir-fry and Finish
Add the cubed onion and capsicum to the wok. Stir-fry on high heat for 2-3 minutes until they are slightly charred at the edges but still crisp.
Reduce the heat to medium. Add the remaining 2 tbsp soy sauce, red chili sauce, vinegar, and sugar. Stir well to combine.
Give the cornflour slurry a quick stir and pour it into the wok. Cook for 1-2 minutes, stirring constantly, until the sauce thickens and becomes glossy.
Add the fried lamb pieces to the sauce. Toss everything together quickly for about 30 seconds to coat the lamb evenly.
Turn off the heat, garnish with chopped spring onion greens, and serve immediately.
