Chilli Lamb
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.
For 4 servings
4 steps. 20 minutes total.
- 1
Step 1
- a.Marinate the Lamb
- b.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.
- c.Add 9 tsp (3 tbsp) of the cornflour and toss again until each piece of lamb is evenly and thinly coated.
- d.Set aside to marinate for at least 20 minutes at room temperature, or up to 2 hours in the refrigerator for deeper flavor.
- 2
Step 2
- a.Fry the Lamb
- b.Heat 2 cups of oil in a wok or deep pan over medium-high heat until it reaches 180°C (350°F).
- c.Carefully slide the marinated lamb pieces into the hot oil, one by one, frying in 2-3 batches to avoid overcrowding.
- d.Fry each batch for 5-7 minutes, turning occasionally, until the lamb is golden brown, crispy, and cooked through.
- e.Use a slotted spoon to remove the fried lamb and drain it on a wire rack to maintain crispiness.
- 3
Step 3
- a.Prepare the Sauce Base
- b.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.
- c.Carefully pour out the excess oil from the wok, leaving approximately 2 tbsp behind.
- d.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
Step 4
- a.Stir-fry and Finish
- b.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.
- c.Reduce the heat to medium. Add the remaining 2 tbsp soy sauce, red chili sauce, vinegar, and sugar. Stir well to combine.
- d.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.
- e.Add the fried lamb pieces to the sauce. Toss everything together quickly for about 30 seconds to coat the lamb evenly.
- f.Turn off the heat, garnish with chopped spring onion greens, and serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra crispy lamb, you can double-fry it. Fry once for 4-5 minutes, remove, and then fry again for 1-2 minutes just before tossing in the sauce.
- 2Ensure all your vegetables and sauces are prepped and ready ('mise en place') before you start stir-frying, as the process is very fast.
- 3To keep the lamb crispy, toss it in the sauce just before serving. Letting it sit in the sauce will make the coating soft.
- 4Adjust the amount of red chili sauce and green chillies to match your preferred spice level.
- 5For a slightly different flavor profile, add a teaspoon of toasted sesame oil to the sauce at the very end.
- 6Using boneless leg of lamb will yield the most tender results. Avoid cuts with too much connective tissue.
Adapt it for your goals.
Protein Swap
This recipe works wonderfully with boneless chicken thighs, paneer, or firm tofu. Adjust frying times accordingly.
Gravy VersionGravy Version
For a saucier 'Chilli Lamb Gravy', increase the water for the slurry to 1 cup and the cornflour to 1.5 tbsp. This is perfect for serving with steamed rice.
Add More VeggiesAdd More Veggies
Feel free to add other quick-cooking vegetables like sliced carrots, baby corn, or broccoli florets along with the onions and capsicum.
Healthier PreparationHealthier Preparation
Instead of deep-frying, you can shallow-fry the lamb in a few tablespoons of oil or cook it in an air fryer until crispy before tossing it in the sauce.
Why this is on our healthy list.
Excellent Source of Protein
Lamb is a high-quality protein source, crucial for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Rich in Iron
This dish provides a significant amount of heme iron from the lamb, which is more easily absorbed by the body than non-heme iron from plants. Iron is vital for forming red blood cells and preventing anemia.
Immunity Support
The aromatics like garlic and ginger, along with capsicum, contain beneficial compounds and vitamins like Vitamin C that possess antioxidant properties and help support a healthy immune system.
Frequently asked questions
A typical serving of Chilli Lamb (approximately 285g) contains around 550-650 calories. The exact number can vary based on the leanness of the lamb and the amount of oil absorbed during frying.