Chilly mutton

This is one spicy recipe. Have it as a starter or as a part of the main course. But, just make sure you set your spice sensory level to slightly higher than normal. Here it goes...

Ingredients:
Boneless meat - 1 kilo
Onions- 2 nos
Chilly powder - 1 tbsp
Ginger- garlic paste - 1 tbsp
Chilly paste - 1 tbsp
Pepper powder - 1 tsp
Green chillies - 2 nos
Dark soya sauce - 1 tsp
Salt for taste
Oil - 4 tbsp

For the batter:
Maida or all purpose flour - 4 tbsp
Corn flour - 1 tbsp
Chilly powder - 1 tbsp
Ginger-garlic paste - 1 tbsp
Soya sauce - 1 tsp
Salt for taste
Sparkling water to make thick paste


oil for deep frying

Method:
Mix all the ' for the batter' ingredients using sparkling water to make a batter which is like a thick paste in consistency. Roast the meat in the oven for 30 - 40 min at 220 degree Celsius or untill its almost done. Now, cut it into small cubes and mix it in the batter paste. Mix well so that the meat is well coated. Deep fry in hot oil, till its done. Drain excess oil using kitchen tissue and keep aside. In a wok, heat oil and add finely sliced onions, ginger-garlic paste and stir fry for a min. Add chilly powder and chilly paste and give it a stir. Now add the meat, dark soya sauce, pepper powder, salt and stir well. Finally garnish with green chillies slit lengthwise and serve.

Note:
The meat can also be pressure cooked. I preferred to roast it. Increase or decrease the roasting time depending on the meat (if its too soft or hard)