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🍽️ Lamb Curry with Rice Noodles and Egg

689 kcal · 30 min · 4 servings

Ingredients

• 800 g lamb shoulder (boneless)
• 2 onions
• 2 garlic cloves
• 2 tbsp rapeseed oil
• 1 tsp wholemeal flour
• 200 ml coconut milk
• 600 ml meat broth
• 1 tsp yellow curry paste
• salt
• 1 spring onion
• 250 g rice noodles
• 1 red chili pepper
• 2 eggs
• 0.5 tsp demerara sugar
• 3 tbsp lime juice

Instructions

1. 1. Rinse the lamb meat under running water.
2. 2. Pat the meat dry with a kitchen towel.
3. 3. Cut the lamb meat into bite-sized strips.
4. 4. Peel the onions and garlic.
5. 5. Finely dice the onions and garlic.
6. 6. Heat the oil in a large pot.
7. 7. Fry the meat pieces for 5 minutes on all sides over high heat.
8. 8. Add the diced onions and garlic to the meat.
9. 9. Sauté the vegetables for 2 minutes.
10. 10. Dust the mixture with flour.
11. 11. Fry the flour briefly.
12. 12. Pour in the coconut milk and broth.
13. 13. Mix the curry paste smooth with 2 tablespoons of water.
14. 14. Stir the curry paste into the sauce.
15. 15. Season the curry with salt to taste.
16. 16. Simmer the curry for approx. 1 1/2 hours over low heat.
17. 17. Stir the curry occasionally.
18. 18. Add more broth if necessary.
19. 19. Clean the spring onions.
20. 20. Wash the spring onions.
21. 21. Slice the spring onions diagonally into thin rings.
22. 22. Cook the rice noodles for 6–9 minutes according to package instructions.
23. 23. Halve the chili pepper lengthwise.
24. 24. Remove the seeds from the chili pepper.
25. 25. Rinse the chili pepper.
26. 26. Finely chop the chili pepper.
27. 27. Boil the eggs for 8 minutes until soft-boiled.
28. 28. Season the curry with salt, sugar, and lime juice.
29. 29. Drain the noodles.
30. 30. Let the noodles drain briefly.
31. 31. Distribute the noodles onto the plates.
32. 32. Serve the curry next to the noodles.
33. 33. Sprinkle the curry with the spring onions.
34. 34. Sprinkle the curry with the chili.
35. 35. Cool the eggs under cold water.
36. 36. Peel the eggs.
37. 37. Halve the eggs.
38. 38. Place one half of an egg into the curry.

Nutrition per serving

• kcal: 689
• Protein: 47 g · Fett/Fat: 28 g · Carbs: 61 g