Curried Noodle and Lamb Stir‐Fry

Ingredients:
• 450g packet fresh rice noodles
• 2T peanut oil
• 600g lamb, thinly sliced
• 1 brown onion, halved and thinly sliced
• 1 red capsicum, thinly sliced
• 150g button mushrooms, quartered
• 1 garlic clove, crushed
• 2 cm sized piece of fresh ginger, peeled and grated
• 2t mild curry powder
• 1 bunch choy sum, trimmed and chopped
• ¼ cup oyster sauce
• 2T soy sauce
Method:
Place noodles in a heat proof dish. Cover with boiling water. Stand until tender. Using a
fork, separate noodles. Drain and rinse under cold water. Heat wok on high heat. Add 2
teaspoons of oil. Add half the lamb and stir fry for 1 minor tender. Repeat with the
remaining lamb. Add remaining oil, onion capsicum, mushroom, garlic and ginger to
wok. Stir‐fry until vegetables are tender. Add curry powder and stir‐fry for a minute.
Return lamb and juices to wok with choy sum and noodles. Add oyster sauce and soy
sauce. Stir‐fry until choy sum is tender and the noodles are heated through.

Lamb Galouti Kebab

Ingredients:

• 1kg minced lamb
• 2t ginger paste
• 2t garlic paste
• 75g raw papaya, grated
• 3t butter
• 1t red chilli powder
• Salt to taste
• ½ t cardamom powder
• 4T roasted chana dal flour
• Ghee for shallow frying

Preparation:

Add all the ingredients to minced lamb. Mix them thoroughly. Make small balls and
flatten into round patties

Method:

Heat ghee in a shallow frying pan and fry the patties over low heat until both sides are
evenly brown and thoroughly cooked. Garnish with lemon juice.

Thai‐Style Lamb Mince Salad

Ingredients:
•
200g lettuce leaves
•
1 punnet cherry tomatoes, halved
•
1 cucumber, cut into 1 cm slices
•
½ cup mint and coriander leaves each
•
1t peanut oil
•
500g lamb mince
•
4 spring onions, finely sliced
•
1 large green chilli, seeded and sliced
•
2t ginger, grated
•
2T lime juice, fish sauce and brown sugar, each
•
Salt to taste
Method:
Toss together lettuce leaves, tomatoes, cucumber and chopped herbs. Cover and chill. Heat a non‐stick frying pan over high heat, add oil and mince and cook for 10 minutes. Add spring onions, chilli and ginger, and cook for a further 5 minutes. Stir through limejuice, fish sauce and sugar. Divide the salad into bowls and top each with a portion of mince. Garnish with chopped chilli and serve with lime wedges.

Mini Lamb Mince Kebab

Ingredients:
•
Olive oil
•
1 red onion finely chopped
•
2 cloves garlic crushed
•
500g lamb mince
•
2T garam masala
•
1 egg, lightly beaten
•
2T breadcrumbs

•
Salt and pepper to taste
Method:
Heat oil. Add onions and garlic. Cook until onion is soft. In a bowl add fried onions, garlic, lamb mince, spices, egg, breadcrumbs and salt and pepper. Mix well. Refrigerate for 30 minutes. Mould heaped tablespoons of lamb mixture into sausage shapes and thread into metal skewers. Cook the skewers on a heated, greased barbeque plate or under a pre heated grill for about 10 minutes, turning occasionally, until browned and cooked. Serve with cucumber yoghurt and chutney.