Emprimir
Correo Electrónico
Add a photo
Ingredientes
- 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
Direcciones
- Combine and mix all ingredients for the lamb.
- Heat oil and fry the lamb while breaking into smaller pieces.
- Stir and fry till crunchy and crispy.
- Remove and keep aside.
- In the same oil, fry blended/grounded ingredients till aromatic and oil splits.
- Add potatoes, curry leaves and 1 cup of water.
- Once potatoes are cooked, pour in the carton and coconut milk.
- Season with salt.
- Let it simmer.
- Once curry is heated through, pour over noodles assembled in a bowl.
- Sprinkle fried lamb and add egg(s).
- Serve immediately while piping hot.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 441g | |
| Recipe makes 3 servings | |
| Calories 633 | |
| Calories from Fat 479 | 76% |
| Total Fat 54.75g | 68% |
| Saturated Fat 24.63g | 99% |
| Trans Fat 0.47g | |
| Cholesterol 127mg | 42% |
| Sodium 133mg | 6% |
| Potassium 725mg | 21% |
| Total Carbs 17.17g | 5% |
| Dietary Fiber 3.0g | 10% |
| Sugars 8.67g | 6% |
| Protein 22.21g | 36% |
