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Lamb Curry Noodles Recipe

by Navaneetham Krishnan

Ingredients

For the lamb 300g minced lamb 1/2 tbsp blended/grounded ginger Salt for taste For the curry To blend/ground 1 large onion 5 garlic 1/2 inch ginger 10 dried red chillies

Others 3 (about 300g) potatoes - remove skin and cut into medium size pieces 1 1/2 cups carton milk 1 cup thick coconut milk 1 cup water 3 sprigs curry leaves Mee hoon noodles (as needed) - blanched in hot water to soften and rinsed in cold water Soft boiled eggs (as needed) - remove shells and cut into two 4 tbsp oil Salt for taste

Directions

1. Combine and mix all ingredients for the lamb.
2. Heat oil and fry the lamb while breaking into smaller pieces.
3. Stir and fry till crunchy and crispy.
4. Remove and keep aside.
5. In the same oil, fry blended/grounded ingredients till aromatic and oil splits.
6. Add potatoes, curry leaves and 1 cup of water.
7. Once potatoes are cooked, pour in the carton and coconut milk.
8. Season with salt.
9. Let it simmer.
10. Once curry is heated through, pour over noodles assembled in a bowl.
11. Sprinkle fried lamb and add egg(s).
12. Serve immediately while piping hot.

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