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Spicy Mutton Lollipop Recipe – Street-Style Crispy & Juicy Delight at Home

Spicy Mutton Lollipops are a delicious Indo-Chinese snack made with frenched mutton chops marinated in yogurt and spices, then fried, baked, or air-fried until crispy and tossed in a bold, tangy sauce. These juicy, street-style lollipops are perfect for parties, game nights, or weekend treats.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Marination Time 2 hours 30 minutes
Total Time 3 hours 5 minutes
Servings: 4
Course: Appetizer, Snack
Cuisine: Indian, Indo-Chinese
Ingredients Equipment Method Notes

Ingredients
  

For the Marinade
  • 500 g mutton lollipop pieces rib or frenched chops
  • 1 tbsp ginger-garlic paste
  • 1 tsp red chili powder
  • ½ tsp turmeric powder
  • 1 tbsp lemon juice
  • Salt to taste
  • 2 tbsp thick yogurt
  • 1 tbsp cornflour
  • 1 tbsp rice flour
For the Spicy Sauce
  • 1 tbsp oil
  • 1 tsp chopped garlic
  • 1 tsp chopped ginger
  • 2 green chilies slit
  • 1 medium onion finely chopped
  • 1 tbsp red chili sauce
  • 1 tbsp tomato ketchup
  • 1 tsp soy sauce
  • Salt to taste
  • Black pepper to taste
  • 1 tsp vinegar
  • Fresh coriander or spring onion greens for garnish

Equipment

  • Mixing Bowl
  • - Deep frying pan or kadai
  • - Air fryer or oven (optional)
  • knife
  • cutting board
  • Wooden spoon
  • Small saucepan
  • measuring spoons
  • - Paper towels

Method
 

Step 1: Prepare the Mutton
  1. Wash the mutton lollipop pieces and pat them dry thoroughly. If necessary, clean the rib bones to create the lollipop shape.
Step 2: Marinate the Mutton
  1. In a large bowl, combine ginger-garlic paste, red chili powder, turmeric, lemon juice, salt, yogurt, cornflour, and rice flour. Mix well and coat the mutton pieces evenly. Cover and refrigerate for at least 2 hours or overnight for maximum flavor.
Step 3: Cook the Lollipops
    Deep Fry Method:
    1. Heat oil in a deep pan and fry the lollipops for 5–7 minutes until golden brown and crispy.
    Air Fryer Method:
    1. Preheat the air fryer to 200°C. Brush the lollipops with oil and air fry for 15–18 minutes, turning halfway.
    Oven Method:
    1. Preheat the oven to 220°C. Arrange the lollipops on a tray and bake for 20–25 minutes, flipping once midway through cooking.
    Step 4: Prepare the Spicy Sauce
    1. Heat oil in a pan. Add chopped garlic, ginger, and green chilies. Sauté for 1–2 minutes. Add chopped onion and cook until soft. Stir in red chili sauce, tomato ketchup, soy sauce, vinegar, salt, and black pepper. Simmer for 2 minutes until the sauce thickens slightly.
    Step 5: Toss the Lollipops
    1. Add the cooked mutton lollipops to the hot sauce. Toss gently until each piece is coated evenly. Cook on low heat for 2–3 minutes.
    Step 6: Garnish and Serve
    1. Switch off the heat and garnish with chopped coriander or spring onion greens. Finish with a squeeze of lemon juice and serve immediately with green chutney, onion rings, and lemon wedges.

    Notes

    • Overnight marination gives the juiciest and most flavorful results.
    • If cornflour is unavailable, use all-purpose flour. Rice flour can be replaced with semolina for extra crunch.
    • For extra tenderness, add ½ teaspoon raw papaya paste to the marinade.
    • Do not overcrowd the frying pan. Fry in batches for even cooking.
    • Brush the lollipops generously with oil when using an air fryer to prevent dryness.
    • For a smoky flavor, place hot charcoal in a small bowl, add a few drops of ghee, and cover the cooked lollipops for 2 minutes.
    • Leftover fried lollipops can be refrigerated for up to 3 days. Reheat in an oven or air fryer before tossing in freshly heated sauce.
    • Serve with mint chutney, onion rings, lemon wedges, and chilled masala buttermilk for a complete street-food experience.