Shredded Lamb Schezwan Style

Ingredients

• Mutton pasanda  (boneless, cut into 3 1/2cm cubes and beaten flat) 500 g
• Vinegar 2 tbsp
• Garlic, chopped fine 2 tbsp ]
• Ginger, chopped fine 2 tbsp ]
• Chilli powder 1 tsp  ] ground together
• Sabut Lal Mirch, broken into 2-3 pieces 3-4
• Onions, chopped fine 1 ½ cup
• Soya sauce 2 tsp
• Chilli sauce 2 tsp
• Salt 2 tsp or to taste
• Oil ½  cup
• Some greens for garnish (like finely chopped spring onion leaves)

Preparation

• Slice the meat into thin strips and mix with the garlic paste and vinegar. Keep aside for at least ½ an hour.

• Heat the oil in a wok add the whole red peppers and saute over high heat till they darken a bit. Add the onions and stir-fry over high heat till glossy.

• Lift off the onions and peppers and keep aside. Add the lamb and stir-fry over high heat, till opaque. Lower the heat and cook till tender.

• Mix in the onion mixture. Add the soya sauce, chilli sauce and salt and mix well over high heat.

• Serve hot garnished with the greens.