Home / Recipes / indo_chinese / Chilli Lamb

indo_chineseMediumnon vegetariandairy freenut freelow carb

Chilli Lamb

Name: Chilli Lamb
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: indo_chinese
Ingredients: 400 g lamb (boneless leg or shoulder, thinly sliced into strips); 1.5 tbsp soy sauce; 1 tbsp cornstarch; 1 tbsp ginger-garlic paste; 1 pinch black pepper (freshly ground); 0.5 tsp salt; 2 tbsp oil (for stir-frying); 4 pcs green chili (slit lengthwise, seeds removed for less heat if desired); 1 pcs onion (medium, cut into thick petals or wedges); 1 pcs bell pepper (large, green or mixed colors, diced into squares); 4 pcs garlic (cloves, finely chopped); 1 tbsp vinegar (white distilled or rice vinegar); 1 tbsp red chili sauce; 0.5 tsp sugar; 2 pcs spring onion (green parts only, sliced diagonally, for garnish); 2 tbsp cilantro (fresh, chopped, for garnish); 2 tbsp water (for the sauce)

RATING

4.6/5(87)

TASTE SCORE

9/10

Tender strips of lamb tossed with crisp bell peppers, onions, and fiery green chilies in a bold, tangy Indo-Chinese sauce. Ready in under 30 minutes, this spicy stir-fry hits all the right notes—savory, sour, and deeply satisfying. Serve it as a starter or as a main with fried rice or noodles.

PREP

15m

COOK

15m

SERVES

1 KATORI

393 cal

SERVINGS

METHOD · 6 STEPS

prep · ~10 min
Marinate the lamb strips.
1.In a mixing bowl, combine the lamb strips with soy sauce, cornstarch, ginger-garlic paste, salt, and black pepper.
2.Mix well so every strip is evenly coated. Set aside for 10 minutes while you prep the vegetables.
TIPSlice the lamb against the grain for the most tender bite.
prep
Prepare the stir-fry sauce.
1.In a small bowl, mix together the vinegar, red chili sauce, sugar, and water.
2.Stir until the sugar dissolves and set the sauce near the stove.
fry · ~6 min
Sear the lamb in batches.
1.Heat 1 tablespoon of oil in a wok over high heat until it shimmers.
2.Add half the marinated lamb in a single layer and let it sear untouched for 1 minute.
3.Toss and stir-fry for another 1-2 minutes until browned and just cooked through. Remove to a plate.
4.Repeat with the remaining lamb. Keep the meat aside.
TIPDo not crowd the pan; high heat gives the lamb a smoky char that defines this dish.
saute · ~4 min
Stir-fry the aromatics and vegetables.
1.Add the remaining 1 tablespoon of oil to the same wok and reduce heat to medium-high.
2.Toss in the chopped garlic and green chilies. Stir-fry for 30 seconds until fragrant.
3.Add the onion wedges and bell pepper squares. Stir-fry on high heat for 2-3 minutes. The vegetables should stay crisp with a slight char at the edges.
saute · ~1 min
Combine lamb and sauce.
1.Return the cooked lamb to the wok with the vegetables.
2.Pour the prepared sauce around the edges of the pan. It will sizzle immediately.
3.Toss everything together vigorously for 1 minute until the lamb is well coated and the sauce glazes the meat.
TIPKeep the heat high during this final toss—it helps the sauce cling to the meat and vegetables without turning soggy.
garnish
Garnish with spring onion greens and cilantro.
Transfer to a serving plate, scatter the sliced spring onion greens and chopped cilantro over the top, and serve immediately.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Slice the lamb against the grain for the most tender bite.
2
Do not crowd the pan; high heat gives the lamb a smoky char that defines this dish.
3
Keep the heat high during the final toss—it helps the sauce cling to the meat and vegetables without turning soggy.
4
If using very lean lamb, add a teaspoon of oil to the marinade to keep it moist.
5
Slice your onion petals and bell pepper squares uniformly so they cook evenly in the same short time.
6
For a thicker sauce, mix an extra teaspoon of cornstarch with the water before adding to the chili-vinegar blend.
7
This dish is best served immediately; the vegetables lose their crunch and the sauce thickens on standing.

RECIPE VARIATIONS

Adapt it for your goals.

chicken variation

Chicken variation

Substitute boneless chicken thighs for the lamb; slice them thinly and cook exactly the same way. Chicken cooks even faster, so reduce the sear time by about 30 seconds per batch.

extra vegetable

Extra-vegetable

Add 1/2 cup of sliced mushrooms, baby corn, or broccoli florets when stir-frying the onions and bell peppers. This boosts the vegetable content and adds more texture to the dish.

low soy

Low-soy

Replace the soy sauce with tamari or coconut aminos and use only 1/2 teaspoon salt for a reduced-sodium version that still delivers the savory, umami base.

noodles stir fry

Noodles stir-fry

After the final toss, add 200g of cooked hakka noodles or steamed rice and stir-fry for another minute. This turns the dish into a complete one-pan noodle or rice meal.

dry version

Dry version

Omit the water from the sauce and use only red chili sauce and vinegar. The stir-fry stays dry and charry, perfect as a party appetizer or starter.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Protein

Lamb provides a high-quality, complete protein that supports muscle maintenance and repair, with a single serving delivering a substantial portion of your daily needs.

✓

Good Source of B Vitamins

Lamb is particularly rich in vitamin B12 and niacin, which are essential for energy metabolism and maintaining a healthy nervous system.

✓

Vitamin C from Bell Peppers

The bell peppers in this dish are an excellent source of vitamin C, a powerful antioxidant that supports immune function and collagen production.

✓

Low in Carbohydrates

This stir-fry is naturally low in carbs, making it a suitable option for those monitoring their blood sugar or following a low-carb eating pattern.

✓

Contains Iron and Zinc

Lamb is a good source of heme iron (easily absorbed by the body) and zinc, both of which are important for immune health and oxygen transport.

QUESTIONS?

Frequently asked questions

Boneless leg of lamb or shoulder work best. Leg is very tender and easy to slice; shoulder has a bit more fat for extra flavor. Avoid tough cuts like shank.