This vintage China Chili recipe is a hearty and flavorful stew combining minced mutton, fresh vegetables, and aromatic spices. Written in an old-fashioned style, the dish balances savory flavors with a subtle kick from cayenne pepper. The clarified butter enriches the texture, while peas and lettuce bring freshness to the slow-simmered broth. Perfectly paired with a side of boiled rice, this recipe reflects a traditional cross-cultural approach to comfort cooking, blending simple ingredients with bold, warming flavors.
Ingredients
- 1 pint minced neck of mutton ( or leg of mutton)
- 2 onions (medium, finely chopped)
- 1 head lettuce (small, shredded)
- 1 pint green peas (fresh or frozen)
- 1 tsp ground black pepper
- 1 pinch cayenne pepper (optional)
- 4 tbsp water
- 2-3 oz clarified butter (about 4–6 tbsp)
- boiled white rice (for serving)
Instructions
Step 1: Prepare the Meat
- Mince the neck or leg of mutton finely.
- Reserve some of the fat for cooking.
Step 2: Sauté the Vegetables
- In a large stewpan, melt the clarified butter over medium heat.
- Add chopped onions and shredded lettuce, sauté until softened.
Step 3: Combine Ingredients
- Add the minced mutton, green peas, black pepper, and water.
- Stir everything well until evenly combined.
Step 4: Slow Simmer
- Cover the pan tightly with a lid.
- Simmer gently for 2 hours, stirring occasionally to prevent sticking.
Step 5: Serve
- Serve hot in bowls alongside a dish of boiled rice.
- Sprinkle lightly with cayenne pepper if desired.
Tips
- Substitute lamb shoulder if mutton is unavailable for a similar flavor and texture.
- Brown the minced meat lightly before simmering to deepen flavor.
- Add a pinch of cayenne (as suggested on the card) for gentle heat.
- Include additional vegetables such as carrots or celery if desired.
- Serve over or surrounded by plain boiled rice as indicated for authentic presentation.
- Skim any excess fat from the stew surface during cooking for a lighter dish.
- Use clarified butter (as written) or ghee for a rich, nutty taste.
- Fresh peas can replace green peas if in season; frozen peas work well too.
Nutrition
Calories: 410kcalCarbohydrates: 14gProtein: 28gFat: 27gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 85mgSodium: 320mgPotassium: 450mgFiber: 3gSugar: 5gVitamin A: 1800IUVitamin C: 25mgCalcium: 55mgIron: 3.2mg
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