Serves: 4
Cook Using:
Method
- Heat oil in a pan over medium heat. Add onion, garlic, ginger, and chilli. Cook for 3-4 minutes
- Add the lamb mince and cook for 5-7 minutes until browned, breaking it up with a wooden spoon as it cooks. Drain excess fat if needed
- Stir in the curry powder and cook for 1-2 minutes
- Add tomato purée, soy sauce, Worcestershire sauce, honey and stock. Stir well and simmer until the sauce thickens
- While the lamb simmers cook the noodles, according to the packet instructions (usually 3-4 minutes). Drain.
- Toss the noodles into the lamb mixture before arranging them into warm bowls
- Sprinkle with spring onions, coriander, mint and a squeeze of lime
Ingredients
- 1 tbsp vegetable oil
- 1 onion finely chopped
- 2 garlic cloves crushed
- 1 tsp grated ginger
- 1 red chilli finely chopped
- 500 g Northern Ireland Farm Quality Assured lamb mince low fat
- 1 tbsp mild curry powder
- 1 tbsp tomato purée
- 2 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 1 tsp honey
- 1 lamb stock cube dissolved in 150ml hot water
- 300 g egg noodles
- 2 spring onions finely sliced
- 1 tbsp fresh coriander chopped
- 1 tbsp fresh mint chopped
- 1 lime cut into wedges
