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Mini Lamb Spikes with Crispy Noodles
3 / 5
Lamb rump or leg steaks
225g (8oz) Lamb rump or leg steaks
15mlsp (1tbsp) Mild curry seasoning
50g (2oz) Fine egg noodles
Small tub of natural yogurt
2x15mlsp (2tbsp) Mango chutney
2x15mlsp (2tbsp) Fresh coriander, chopped
Pre-heat the grill.
Cut the lamb steaks into small cubes (1.25cm, ½"). Thread 3 pieces of lamb on to long wooden skewers (pre-soaked in water to prevent burning). Place the skewers on to a plate and sprinkle with the curry seasoning.
Place under the grill and cook for 8-10 minutes. Re-hydrate the egg noodles in boiling water and drain. Take a few strands of noodles and wrap around the cooked lamb cubes.
Meanwhile pour sufficient oil to cover the base of a large heavy based frying pan to a depth of about (1.25cm, ½"). Carefully heat the oil and put in one spike to test the oil (the noodles should bubble and crisp within about a minute). Fry each spike and then drain on kitchen towel.
Mix the yogurt, chutney and coriander together to make a dipping sauce.
Serve on a large platter with mini poppadoms or naan bread and the dipping sauce.
(Alternatively use a Chinese 5 Spice to coat spikes and serve with a plum dipping sauce.)
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