Indo-Chinese Chilli Lamb Fry
500 grams. boneless Mutton/Lamb; 2 tsp. Black pepper; 4 tbsp. Soy sauce; 1 red onion, diced; 3 slit green chillies or red chillies; 1 tsp. Red chilli powder; 2 tbsp. Vegetable oil; 2 garlic cloves, finely chopped; Spring onions, chopped for garnish; 1/2 cup, fresh coriander leaves, finely chopped; Salt.
Marinate the lamb pieces in salt, pepper and soya sauce for at least an hour and then cook the meat with very little water till 75% cooked. You could use a regular pan or a pressure cooker. Heat some oil in a pan; add diced onion, garlic, green chillies/ red chillies and sauté on high heat for a few seconds. Lower heat and then add the red chilli powder followed by the cooked lamb pieces with the stock. Fry off on high heat till the lamb pieces are coated well. Season with salt if necessary. Garnish with spring onions and coriander leaves.
2 oz. Brandy; 1 dash – Bitters; 1/4 tsp. Orange Liqueur (Cointreau, Grand Marnier)
Rub the rim of a glass with lemon and dip in powdered sugar. Pour the brandy, bitters and orange liqueur into a mixing glass half-filled with cracked ice. Stir well. Pour into the prepared glass, and serve.