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Crispy fried lamb strips tossed in a sticky, sweet, and spicy honey chili sauce. This popular Indo-Chinese appetizer is incredibly addictive and perfect for parties or a special weekend treat.
For 4 servings
Marinate and Coat the Lamb
Deep Fry the Lamb
Prepare the Honey Chilli Sauce
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Crispy fried lamb strips tossed in a sticky, sweet, and spicy honey chili sauce. This popular Indo-Chinese appetizer is incredibly addictive and perfect for parties or a special weekend treat.
This indo_chinese recipe takes 45 minutes to prepare and yields 4 servings. At 550.3 calories per serving with 41.79g of protein, it's a moderately challenging recipe perfect for appetizer or main_course.
Combine and Serve
This recipe works wonderfully with boneless chicken strips, paneer cubes, firm tofu, or even mushrooms for a vegetarian option. Adjust frying times accordingly.
Instead of deep-frying, coat the lamb strips and bake them at 400°F (200°C) for 15-20 minutes or until crispy, or use an air fryer.
Incorporate other vegetables like sliced carrots, baby corn, or broccoli florets. Add them along with the onions and capsicum.
For a tangier flavor, add a tablespoon of tomato ketchup to the sauce. For a different kind of sweetness, you can substitute honey with maple syrup.
Lamb is a high-quality protein source, providing all essential amino acids required for building and repairing muscles, tissues, and supporting overall body function.
This dish provides a significant amount of heme iron from the lamb, which is more easily absorbed by the body than iron from plant sources. Iron is crucial for forming red blood cells and preventing anemia.
Lamb is a good source of B vitamins, especially Vitamin B12 and Niacin (B3). These vitamins are vital for energy metabolism, brain function, and maintaining a healthy nervous system.
One serving of Honey Chilli Lamb contains approximately 550-600 calories. The majority of the calories come from the deep-fried lamb and the honey in the sauce.
Honey Chilli Lamb is an indulgent dish best enjoyed in moderation. It is high in calories, fat, and sugar due to the deep-frying process and honey. For a healthier alternative, consider baking or air-frying the lamb.
Absolutely! You can easily make a vegetarian version by replacing the lamb with paneer (Indian cottage cheese), firm tofu, or mushrooms. Ensure you press the tofu to remove excess water before coating and frying.
The secret to exceptionally crispy lamb is the double-frying method. Fry the lamb strips once until they are light golden and cooked through. Remove and drain. Just before tossing in the sauce, fry them again in very hot oil for 1-2 minutes until they are a deep golden brown.
Yes, you can do some prep in advance. You can marinate the lamb and chop the vegetables beforehand. You can also fry the lamb ahead of time and store it in an airtight container. When ready to serve, simply make the sauce and toss the pre-fried lamb in it.
If the sauce is too thin, let it simmer for a few more minutes to reduce, or add a little more cornflour slurry. If it's too thick, simply stir in a tablespoon or two of warm water until you reach the desired consistency.