IngredientsFor the lamb
300g minced lamb
1/2 tbsp ginger paste
Salt to taste
For the curry
1 large onion
1/2 inch ginger
6 dried red chillies (or as needed)
3 (about 300g) potatoes - remove skin and cut into medium size pieces
1 1/2 cups carton milk or thin coconut milk
1 cup thick coconut milk
1 cup water
3 sprigs curry leaves
Mee hoon noodles (as needed) - blanched in hot water to soften and rinsed in cold water
Soft boiled eggs (as needed) - remove shells and cut into two
4 tbsp oil
Salt for taste
Combine and mix all ingredients for the lamb.
Heat oil and fry lamb while breaking into smaller pieces.
Stir and fry till crunchy and crispy.
Remove and keep aside.
In the same oil, fry blended/grounded ingredients till aromatic and oil splits.
Add potatoes, curry leaves and 1 cup of water.
Once potatoes are cooked, pour in the carton milk and coconut milk.
Season with salt.
Let it simmer.
Once curry is heated through, pour over noodles assembled in a bowl.
Atop with fried lamb and add egg(s).