Mutton Dry Recipe
Dipped and coated in succulent batter, meat is deep fried and cooked with seasonings. It is a popular local snack food in Tibet usually made with beef.
- Total Cook Time 40 mins
- Prep Time 10 mins
- Cook Time 30 mins
- Recipe Servings2
Ingredients of Mutton Dry
- 350 gm boneless mutton fillet - shredded thinly
- 1 egg - slightly beaten
- 1/2 cup cornflour
- 1/2 tsp garlic paste
- 1/2 tsp ginger paste
- Oil for deep frying
- 2 cups onions - sliced thinly
- 2 Tbsp broken dry red chillies
- 1 Tbsp soya sauce
- 2 Tbsp vinegar
- Some greens for garnish
How to Make Mutton DryHideShow Media
Mix together the meat, egg, cornflour, garlic and ginger paste, and enough water so that the pieces are coated with the batter. Leave thus about half an hour.
Heat the oil and deep fry the marinated pieces over high heat to begin with and then lower the heat till meat is cooked through.
Drain on absorbent paper till required. Heat 2 Tbsp oil in a wok, and stir fry the onions in it over high heat till they look wet.
Add the red peppers and stir a few times, add the remaining salt, soya sauce, vinegar, and the beef.
Mix well and serve garnished with some greens.