LAMB AND VEGETABLE LAKSA
- Prep time 10Min
- Cook time 10Min
- Technique Roast
- Meat Lamb
- Cut Forequarter
- Serves 2
Popular spicy noodle soup in the Peranakan cuisine
Ingredients
Ingredients
- 250 g diced lamb
- 1 tbsp sunflower oil
- 160 g laksa paste
- 500 ml salt reduced beef stock
- 1 carrot, thin batons
- 2 small zucchini, thinly sliced
- 2 cups Hokkien noodles, soaked in cold water to loosen
- 120 g shredded snow peas
- ½ cup light coconut milk
- Lime wedges, to serve
Method
Instructions
1.Place lamb in a small bowl and toss in oil to coat. Heat a wok over high heat until smoking, and brown lamb on all sides.
2.Add laksa paste and stir for 30 seconds or until fragrant. Add stock and bring to the boil. Add carrot and cook for 1 minute, add zucchini and noodles and cook for 30 seconds or until just tender.
3.Add coconut milk just before serving.4.Serve with snow peas on top and lime wedges to the side
Click here for LAMB 101: How to remove game smell of Lamb
