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Noodles and lamb with bell peppers

Food

Ingredients 

One packet instant egg noodles
Mutton (preferably deboned) 250 gm
Onions 2 
Bell peppers (Capsicum) 2 medium
Peppercorns 3 dsp
Ginger-garlic paste 2 tsp
Green chillies (optional) 2
Cornflour 1 dsp
Vinegar 1 dsp
Soy sauce 2 dsp
Ajino-moto 1 pinch (optional)
Salt
Oil.

Method:

Cook noodles as per instructions, drain and arrange on a plate till cool. Then refrigerate for at least half an hour. Clean mutton and keep aside. Chop onions and keep aside. Chop bell peppers and keep aside. Powder the peppercorns and chop the chillies, if used. Heat oil, fry the chillies if used, and remove. Then add chopped onions and sauté till transparent. Add ginger-garlic paste, pepper and salt and fry for a minute. Put in cleaned and drained mutton and fry briskly over high heat for two minutes. Reduce flame, add a little water and the soy sauce and cook till meat is tender. Remove meat with a slotted spoon and keep aside. Add chopped capsicums to the gravy and cook covered with the vinegar, adding a little more water if necessary, till capsicums are just tender. Dilute corn flour in a little water and add to the gravy, cooking over low fire till gravy thickens. Add the ajino-moto if used. Heat oil in a wok, fry the reserved meat till brown, and add to the gravy. Keep warm. Remove the noodles from the fridge and fry in fresh oil. Arrange noodles on a plate and pour the lamb gravy over it in the centre, and serve hot, with onions and chopped green chillies in vinegar.

Susan Philip

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