KUNG PAO MUTTON

Kung pao mutton is a delicious and flavorful Chinese gravy. I had already shared a recipe of Chinese style Chicken gravy and this recipe combines the wonderful taste of bell peppers, soya sauce and mutton. The gravy can be served with Fried rice, plain rice or even chapathi.

Ingredients

To cook the mutton

300 gms boneless mutton

¼ tsp salt

¼ tsp red chilli powder

1/2 tsp ginger garlic paste

Chopped coriander leaves

2 cups water

For the marinade

¼ tsp garlic paste

¼ tsp ginger paste

½ tsp red chilli powder

¼ tsp salt

1 tbsp corn flour

1 ½ tbsp egg white

For the gravy

1 ½ cups capsicum of all three colours cut into small squares

3 tomatoes cut into small squares

1 large onion cut into small squares

1 ½ tsp red chilli powder

1 tsp salt

2 tbsp soya sauce

1 tbsp garlic paste

1 tbsp ginger paste

1 ½ tbsp corn flour

½ cup water

2 tbsp oil

Oil for frying

Method

Take mutton, salt, red chilli powder, ginger garlic paste and coriander leaves along with 2 cups water in a pressure cooker and pressure cook for 4 whistles.

Remove the water from the mutton. You can use the water to make soup.

Take the cooked mutton in a bowl and keep ready.

Take all the ingredients of the marinade in a bowl and mix well.

Add the cooked mutton and coat well with the marinade. Set it aside for ½ an hour and deep fry in oil till golden in colour.

Heat oil in a pan, add onions and saute for a few seconds. Then add ginger and garlic paste and saute till the raw smell goes.

Next add red chilli powder dissolved in 2 tbsp water and mix well. Next add tomatoes and cook till oil starts separating.

Now add the capsicums and mix well. Now add salt, soya sauce, coriander leaves and the fried mutton pieces and mix well.

Dissolve corn flour in water and add to the pan. Mix well and cook for a minute.

When large boils are seen and the gravy starts thickening, switch off the gas and transfer to a bowl. Serve hot with fried rice, noodles or roti.