recipe

Mini Lamb Spikes with Crispy Noodles

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Suitable Cuts: Lamb rump, leg steaks

Temperature:

Serves:

Cooking Time: 14 mins

Ingredients:

• Lamb rump, leg steaks
• Mild curry seasoning
• Oil
• Fine egg noodles
• Yogurt
• Mango chutney
• Coriander

Method:

Take 224g (8oz) lean lamb rump or leg steaks and cut into small cubes. Thread 3 pieces of lamb onto long wooden skewer (pre-soaked in water to prevent burning). Place spikes (skewers) onto a plate and sprinkle with 15ml (1tbsp) mild dry curry seasoning (eg, Bombay spice seasoning). Place under a preheated grill and cook for 8-10 minutes. Meanwhile pour sufficient oil to cover the base of a large heavy based frying pan to a depth of about 1.25cm (½"). Rehydrate 50g (2oz) fine thread egg noodles in boiling water and drain. Take a few strands of noodles, wrap around the cooked spikes. Carefully heat the oil and put in one spike to test the oil (it should bubble and crisp within about a minute). Repeat and drain spikes on kitchen towel before serving. Take small tub natural yogurt mix with 30ml (2tbsp) mayo chutney and 30ml (2tbsp) fresh coriander, chopped.

Serving Suggestion:

Serve on a large platter with mini poppodoms or naan and lots of dripping sauce. (Alternatively use a Chinese 5 Spice to coat spikes and serve with a plum dipping sauce.) Makes 12 spikes