Kung pao mutton | How to make Kung pao mutton

By Amina Khaleel  |  17th Nov 2016  |  
4 from 1 review Rate It!
  • Kung pao mutton, How to make Kung pao mutton
Kung pao muttonby Amina Khaleel
  • Prep Time

    30

    mins
  • Cook Time

    30

    mins
  • Serves

    4

    People

23

1

About Kung pao mutton Recipe

A Chinese style gravy made with mutton (lamb meat), capsicums, tomatoes and onions.

Kung pao mutton, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Kung pao mutton is just mouth-watering. This amazing recipe is provided by Amina Khaleel. Be it kids or adults, no one can resist this delicious dish. How to make Kung pao mutton is a question which arises in people's mind quite often. So, this simple step by step Kung pao mutton recipe by Amina Khaleel. Kung pao mutton can even be tried by beginners. A few secret ingredients in Kung pao mutton just makes it the way it is served in restaurants. Kung pao mutton can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Kung pao mutton.

Kung pao mutton

Ingredients to make Kung pao mutton

  • To cook the mutton
  • 300 gms boneless mutton
  • 1/4 tsp salt
  • 1/4 tsp red chilli powder
  • 1/2 tsp ginger garlic paste
  • 2 tbsp chopped coriander leaves
  • 2 Cups water
  • For the marinade
  • 1 tsp ginger garlic paste
  • 1/2 tsp red chilli powder
  • 1/4 tsp salt
  • 1 tbsp Corn flour
  • 1 and 1/2 tbsp egg white
  • For the Gravy
  • 1 ½ cups capsicum of all three colours cut into small squares
  • 1 large onion cut into small squares
  • 3 tomatoes cut into small squares
  • 1 ½ tsp red chilli powder
  • 1 tsp salt
  • 2 tbsp Soya sauce
  • 2 tbsp ginger garlic paste
  • 1 ½ tbsp corn flour
  • ½ cup water
  • 2 tbsp oil
  • oil for frying

How to make Kung pao mutton

  1. 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.
  2. Check if the mutton is cooked.
  3. If not, pressure cook for a few more whistles.
  4. Separate the stock from the mutton using a strainer.
  5. You can use the stock to make soup.
  6. Take the cooked mutton in a bowl and keep ready.
  7. Take all the ingredients of the marinade in a bowl and mix well.
  8. Add the cooked mutton, coat well with the marinade and set aside for ½ an hour.
  9. Heat oil in a pan and deep fry the mutton pieces till golden brown in colour.
  10. To make the gravy, heat oil in a pan, add onions and saute for a few seconds.
  11. Then add ginger and garlic paste and saute till the raw smell goes.
  12. Next add red chilli powder dissolved in 2 tbsp water and mix well.
  13. Add tomatoes and cook till oil starts separating.
  14. Then add the capsicums and mix well.
  15. Add salt, soya sauce, coriander leaves and the fried mutton pieces and mix well.
  16. Dissolve corn flour in water and add to the pan.
  17. Mix well and cook for a minute.
  18. When large boils are seen and the gravy starts thickening, switch off the gas and transfer to a bowl.
  19. Serve hot with fried rice or noodles.

Reviews for Kung pao mutton (1)

Shalini Dubey2 years ago

very well made
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