For a meal thats well worth the wait try Curtis Stones tender braised lamb served in a fragrant noodle broth with snow peas, radishes and soft boiled eggs.
The ingredient of Braised Lamb Noodle Bowls
- 2 leeks white and pale green parts only halved lengthways
- 60g streaky bacon coarsely chopped
- 1 2 cup about 15g dried shiitake mushrooms optional
- 50g ginger sliced
- 6 garlic cloves smashed
- 2kg bone in lamb shoulder roast
- 8 cups salt reduced chicken stock
- 1 2 cup soy sauce or more as needed
- 270g packet dried ramen noodles
- 4 soft boiled eggs see notes room temperature peeled halved optional
- 3 spring onions about 75g total thinly sliced
- 3 radishes cut into matchstick sized strips
- 100g snow peas trimmed thinly sliced lengthways
- sesame oil for drizzling
- 2 tablespoons sesame seeds toasted
The Instruction of braised lamb noodle bowls
- to cook the lamb preheat oven to 150c 130c fan forced
- in a large heavy ovenproof pot combine leek bacon mushrooms if using ginger garlic and 6 cups water add lamb it will not be submerged and bring mixture to a simmer over medium high heat place lid slightly ajar on pot and transfer to oven cook turning lamb over halfway through cooking for about 3 1 2 hours or until lamb is fork tender remove lamb from broth and cool slightly break lamb meat into bite size pieces and discard bones
- using a ladle remove most of fat that has risen to top of broth strain broth and return to pot with chicken stock bring to a simmer over medium high heat reduce heat to medium low and simmer for 5 mins to blend flavours stir in soy sauce season with salt or more soy sauce keep warm
- to serve bring large pot of salted water to a boil over high heat add noodles and cook for about 4 minutes or until al dente drain noodles and divide among 8 bowls
- divide lamb broth meat snow peas radishes and then onions among bowls place 1 egg half into each bowl add a couple drops of sesame oil to each sprinkle with sesame seeds and serve
Nutritions of Braised Lamb Noodle Bowls
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