Shezwan Mutton Dry

Cut 750 gms of mutton into fat strips ( as this is Bakra Eid mutton it shrinks alot , for normal mutton use 500 gm for the same recipe)
In a pressure cooker put the mutton , 1 tsp ginger paste, 1 tsp garlic paste and salt . Pressure cook till done and dry the access water ( we havnt added any water , the meat releases it’s own water to cook the mutton ) let cool

Marinate the cooked mutton with , salt , 2 tbsp red chilli sauce , half tsp white pepper powder, 1 tbsp vinager , 1 egg , 3 tbsp maida , 1.5 tbsp corn flour . Marinate for half hour … deep fry and keep aside.

grind together , 3  Kashmiri red chillies with , half cup ketchup , 2 tsp vinager , 2 tbsp soya sauce , 3 tbsp red chilli sauce , 1 tbsp sugar , 1 tsp white pepper powder ,salt ,And a pinch of red colour to a fine paste and keep aside.

In a kadhai heat oil add 1 tbsp chopped garlic , 1 tsp chopped ginger , 1 tbsp onion chopped , 1-2 green chilli chopped , saute and add salt then add the paste we had prepared , cook well and add 1 small onion sliced , 1 small capcicum sliced , and a fist of spring onion chopped ,saute well and add the fried mutton and little water if required . Cook for 5 min and switch of heat .. Lastly add 2 fists of chopped spring onion . Serve hot with shezwan rice , shezwan noodles or tandoori roti.