Directions
To Marinate Lamb
- In a small frying pan, toast the spice mix on low heat till it starts smoking.
- Grind the spices into fine powder using a pestle and mortar.
- Marinate the sliced lamb with the grinded spice mix and marinade ingredients for a minimum of 2 hours in refrigerator.
To Prepare Chilli Oil
- Whilst meat is marinating, prepare the chilli oil. Place chilli powder and spices in a heat proof bowl.
- 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.
- Switch off the heat and pour the oil over the spices. Give a gentle stir and set aside.
To Prepare Cumin Lamb Noodles
- 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.
- Heat up wok with oil and sauté garlic and ginger for 2 mins.
- Add in marinated lamb, ensuring they are one layer (avoid overlapping) and let it cook for 2 mins before stirring.
- Add in sliced onion, stir for a min and pour in the sauce. Cook for 2 mins.
- Toss in the green chillies. Cook a further 2 mins.
- Pour cooked lamb onto noodles and stir to coat. Drizzle in chilli oil and chopped cilantro and stir to coat.
- Serve warm with extra chilli oil.
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