Directions

To Marinate Lamb

1. In a small frying pan, toast the spice mix on low heat till it starts smoking.
2. Grind the spices into fine powder using a pestle and mortar.
3. Marinate the sliced lamb with the grinded spice mix and marinade ingredients for a minimum of 2 hours in refrigerator.

To Prepare Chilli Oil

1. Whilst meat is marinating, prepare the chilli oil. Place chilli powder and spices in a heat proof bowl.
2. In a small sauce pan, heat oil to 190C. To test readiness without a thermometer, once oil begins to slightly smoke, place a small slice of ginger into the oil and the oil will be at the right temperature when the ginger browns.
3. Switch off the heat and pour the oil over the spices. Give a gentle stir and set aside.

To Prepare Cumin Lamb Noodles

1. In a medium pot, boil enough water to cook noodles according to package instructions. Drain and place in a large bowl. Drizzle some oil to stop it from sticking.
2. Heat up wok with oil and sauté garlic and ginger for 2 mins.
3. Add in marinated lamb, ensuring they are one layer (avoid overlapping) and let it cook for 2 mins before stirring.
4. Add in sliced onion, stir for a min and pour in the sauce. Cook for 2 mins.
5. Toss in the green chillies. Cook a further 2 mins.
6. Pour cooked lamb onto noodles and stir to coat. Drizzle in chilli oil and chopped cilantro and stir to coat.
7. Serve warm with extra chilli oil.