Let's crack on!
Right, let's get on with the marinating of the lamb.
Now this recipe, you can use Mutton or you can use Chicken.
I mean with Chicken it works perfectly well.
So I have got some lamb here which is boneless which I've sliced thinly.
Into this I'm gonna add some Cornflour.
This will help for nice crust.
Some plain flour.
I've got some Ginger and Garlic paste here,
Black Pepper,
I'm using Kashmiri Chilli powder,
You can use regular Chilli powder if you like,
but remember
regular Chilli powder will give you a lot of heat and we do not want too much heat.
I've got some Vinegar, it'll help tenderise it.
And a pinch of Salt.
Give it a good stir.
And with that I'm just gonna loosen it up with little bit of water.
3 spoons!
Well that's nicely mixed.
I'm going to leave to the side for about 15-20 mins while I get on with the sauce.
Right, while my lamb is marinating I'm gonna make the sauce.
Pan's on!
Into this I'm going to put some regular vegetable Oil.
I've got my ginger garlic paste.
So I'm gonna add a tsp.
Now into that I'm gonna add my sliced Onion.
So what we're doing here? We're just softening the Onion.
You don't really wanted to get brown, you don't want it to catch any colour.
Right, my Onions have soften.
Into that I'm going to put roughly chopped green Pepper.
If you don't have green Pepper, you can use yellow or red
that totally fine.
Now I'm just going to add just the white bits and a bit of a green the spring Onion.
While all is nicely softened,
I'm going to add a couple of 3 green Chillies.
Now you can leaves these out, you can add 1, you can add 2, you can add 3
add as many as you like, if you like it hot add a few more.
This will be quite spicy.
So my chillies have gone in,
now I'm going to add in my other ingredients.
There's a secret ingredient that I have discovered,
a lot of these Indo-Chinese dishes has Tomato sauce.
So regular Tomato ketchup, pop that that in.
And some Chilli sauce!
Now I've got quite a bit here, a tbsp and a half.
Give that a quick stir.
Now remember, I have seasoned the marinated lamb,
but I haven't added any Salt to this.
Because there's Ketchup in here and Chilli sauce,
so I will taste it later and check, if I need any more.
I'm gonna make a little Cornflour slurry.
This will help thicken the sauce.
Give that a quick whisk.
And I'm gonna put couple of spoons, couple of 3 spoons
now if you find this still to watery you can add more.
This dish you can also make dry,
so you don't need to make a sauce.
You can just you know leave out the Cornflour slurry.
And it'll be a nice thicker sauce.
Now this is almost ready, now I'm gonna remove this from the heat.
Turn the gas off.
Leave this to one side, we can come back to that.
Now for the next stage, we're going to fry the lamb.
My Oil is getting hot!
Now I'm going to fry my lovely lamb.
I try not to over crowd the pan.
Otherwise they will start steaming in instead of frying.
First batch is done.
I'm gonna put my second batch in.
Now like I said earlier this works really well with Chicken as well.
Now you guys might be wondering, oh it's frying lamb.
The reason I kept this to aside to marinate for 15-20 mins
is the Vinegar in the marinate that'll help break down the lamb
that will will tenderize it.
Once you drop your little nuggets of deliciousness into the hot Oil
Try not to move it around too much because it will stick to the bottom.
The Mutton will tell you when it's ready and it's ready.
Then you start stirring it around.
You need to fry this for about, I'd say about 10 mins
depending how long you've marinated it for
I mean you can always marinate this like
a few hours before hand, the night before
with Lamb or Mutton if you're using it!
But if you're using Chicken then you know couple of hours or an hour max,
is totally fine.
I'm reheating my sauce and now,
the final furlong.
I'm just gonna put my lovely pieces of Lamb.
Hot into my sauce.
Ah! This is good.
You know what?
My brothers are watching, Sphinx Sukh you don't need to go down to Camcham's any more.
You can make this at home.
It's really really yummy right up your street.
You can see it's not a really runny gravy,
it's quite a thick sauce.
But if you want it thinner than that
then please water it down, add a little but of water.
Final flourish, the green of the spring Onion.
And that's it guys, ready to serve.
So there you go guys, this is my Indo-Chinese style Chilli Lamb.
Please do try with whatever choice of Protein you fancy Enjoy!