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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.
Marinate the Lamb
Fry the Lamb
Prepare the Sauce Base
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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.
This indo_chinese recipe takes 40 minutes to prepare and yields 4 servings. At 458.68 calories per serving with 40.38g of protein, it's a moderately challenging recipe perfect for appetizer or dinner or lunch.
Stir-fry and Finish
This recipe works wonderfully with boneless chicken thighs, paneer, or firm tofu. Adjust frying times accordingly.
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.
Feel free to add other quick-cooking vegetables like sliced carrots, baby corn, or broccoli florets along with the onions and capsicum.
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.
Lamb is a high-quality protein source, crucial for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
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.
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.
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.
Chilli Lamb is a mixed bag. It's high in protein and iron from the lamb, but also high in sodium from soy sauce and fat from deep-frying. To make it healthier, you can opt to air-fry or pan-sear the lamb instead of deep-frying and use low-sodium soy sauce.
It's best served fresh to enjoy the crispy texture of the lamb. However, you can marinate the lamb and chop the vegetables in advance. Fry the lamb and assemble the dish just before you plan to eat.
Sogginess usually happens for a few reasons: the oil wasn't hot enough, the pan was overcrowded during frying, or the lamb sat in the sauce for too long before serving. Ensure the oil is at the right temperature and toss the lamb in the sauce at the very last minute.
Chilli Lamb is versatile. It can be served as an appetizer on its own or as a main course with vegetable fried rice, Hakka noodles, or simple steamed basmati rice.