Lamb Madras

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No speel just one hugely yummy recipe. I learnt this recipe on the Cooks Academy Certificate course - it's really good, especially the next day. Worth considering if you're cooking for a dinner party reduce the stress on the day in question.

 Serves 6

Ingredients

Sunflower Oil for frying

1kg of diced lamb - trim off excess fat

2 big onions 0 diced

4 large cloves of garlic crushed

1-2 tablespoons of fresh root ginger grated

1 handful of coriander roots - chopped

400g / 1 tin of tomatoes

1 pint good chicken stock

3 tablespoons ground cumin

1 tablespoon of curry powder (depending on strength and taste)

1/2 tablespoon of ground coriander

2 tsp of cardamon pods - seeds removed and ground in a pestle and mortar (or a spice grinder if you have one - please santa - hint hint!)

a big bunch of fresh coriander roughly chopped

Method

1) Brown of the lamb in the sunflower oil. Do in batches and set aside.

2) Sweat the onion off for a few minutes after you have finished the lamb.

3) When the onion has gone clear, add in the garlic, ginger, spices and coriander stalks. Cook out the ground spices for a few minutes stirring constantly.

4) Then add in the tomatoes and chicken stock. Cook for 10 minutes.

5) Liquidise the mixture with a stick blender.

6) Return the lamb to the pan and bring to a gently simmer. Cover and cook for 1.5 hours - 2 hours depending on the size and quality of your lamb.

7) Serve with rice or naan and some nice homemade chutney - or Sharwoods mango chutney. That stuff is like crack cocaine for me honestly can't get enough of the stuff.

I made my own naans for this recipe - but the recipe is not quite perfect so I'll wait till it is before I post one. If anyone has any good naan recipes they'd like to share that would be great. I also served it with a spiced vegetable and lentil dish and rice.

Cooks Academy Week 3

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Monday

Have I got your attention yet - mmm I'm yummy!

Up bright and early an continuing on with the Italian theme again mostly. Pea Risotto, Chorizo and Chickpea and Apple Tarte Normande, ok so that makes it more European Day then I guess. My lack of partner today saw me tackle the whole menu alone.

Practising my mise en place. You know on TV cookery shows when the chef says 'I'll just add some finely diced onion' and promptly tips a small glass bowl full of perfectly diced onion into his pan. I always thought this was just for TV shows. Apparently not. This is what you do if you're a super organised chef - like myself of course. Yup, even two cloves are lovingly placed in their own little tiny receptacle - cute.

Now this is super helpful - if you have a little assistant/elf/kitchen hobbit. Lacking any of these and even a human cooking partner; I set about establishing a veritable colony of little bowls filled with all my ingredients.

The words 'must try harder' were invented for this photo

Now I can cook. The morning passed in a super efficient manner, until I got to making my risotto. Glancing over my shoulder I noticed that nobody else was even cooking anymore - whoops. Oh well and I wasn't even the only one cooking solo today. Ah well nothing to do but keep going. So one I went stirring and stirring risotto, stir stir stir all alone whhhhhhy - oww my arm.

The big mistake I made with the risotto was to add stock a little too early before all the liquid had been absorbed. The end result wasn't too pretty but what risotto is. It was delicious, and there is some fresh mint in there too - a nice subtle amount with the peas and Parmesan - nice.

Chorizo Soup

The tarte Normande was amazing, anything involving pastry and apples is a winner in my book. Alan was the first to reply to my free cake tweet. So the lucky guy had some cake delivered to his place of work in Temple Bar.

Chorizo soup was nice I might leave the lid off for a little longer next time to thicken up a bit more, I was otherwise preoccupied with the other dishes to pay it too much attention - many apologies pot of soup!

Tuesday

I'm typing up Tuesday antics on Wednesday morning with the last slice of Apple Normande for breakfast  - it's grand it has apples in it! I also awoke to find that all my nice white chef smocks have been turned pink by a rouge sock - I'll never get work in a Michelin star restaurant in these.

Lamb Madras

Yesterday was Indian Day, which saw us produce an array of delicious and authentic (with some deviation towards the Middle East) We prepared Lamb Masala and lamb koftas. Along with these we also made naan breads spiked with onion seeds.

Koftas

Yumbo dessert

For dessert we prepared cardamon cream pots.  A lovely subtle and light (ish) dessert ideal served with fruit. It was a chance to use some gelatin for the first time - very easy a good trick to have up your sleeve allowing you to turn many delicious liquids into impressive and tasty desserts.

The lamb koftas were spicy and full of flavour, and ideal starter, for the barbeque or smaller for canapes.

The afternoon demo was jam packed. Our pastry expert showed use some sugar boiling techniques and then produced an amazing and sparkling array of spun sugar cages, nests and spirals. To be tried at home with extreme caution due to very high temperatures of the sugar/caramel mix and the fact that you need to kind of throw it around the place. Utensils to be well oiled before starting!

A whole salmon was poached and prepared, with eyes and scales recreated from various other food items. It looked  bit creepy, but I can imagine on the centre of a  large buffet it would look pretty impressive.

We had a demo on how best to prepare and cook scallops - quickly and at a high heat. They were made into a tasty linguine with pancetta, spinach and rosemary butter mmmmmmm.

Finally an large bowl of hummus was prepared, illustrating my need for a food processor once again (hint hint Internet philanthropists!) One of the best recipes I've tasted, nice and spicy a good amount of lemon and lots of tahini. About to be late now for Wednesdays sushi workshop, so 'd better run off in my pink smocks.

byee

Wednesday

Looking at today on the timetable made me feel a bit quesy. Sushi workshop, then cheese tasting, followed by canape making and a wine tasting evening. That's a lot of food to be putting in one stomach - oh and wine.

Sushi to start. The rice seems to be a  key part in how your sushi will work or not. Japanese sushi chefs can train for up to 16 years. The wash must be washed many times, until the water runs clear (or near to clear) Then the rice must be put in cold water before being brought to the boil, then boiled for 15 mins, then sits for 15 minutes. Then covered in rice vinegar and sugar solution, spread on a tray and fanned! la de dah miss sushi rice!

Skills!

Now a careful and colourful assembly of fillings was prepared - after a quick demo on riling techniques we were a bit pushed for time. I still managed to make a few nori rolls, sashimi and sushi balls. It's a shame that the morning was a bit rushed, but that's the nature of the game. I will def be making sushi again, lots of fun and above all delicious.

Lunch

Cheese Montage

The morning demo was then from Kevin Sheridan from Sheridans cheese. He explained the broad cheese making processes and main types of cheese. How various factors influence the finished cheese, such as cultures, temperature, milk type, cutting, turning, storing, heat, size, the list goes on and on!

He brought in a nice range  of cheeses for us to taste,  some Irish traditional like Gubeen, Cashel Blue and a few more recent additions to the Irish cheese circuit (agh I've forgotten their names - will look at my notes) a lovely young, soft goats cheese, and a smaller more mature goats cheese as well as an amazing cheese very like Comte. Comte is the biggest selling cheese in France! There was also the most divine French Camembert.

He made the case for artisan farmers and producers clear in a succinct statement. Artisan suppliers foremost priority is taste, supermarkets foremost priority is profit. Nothing new there but I just thought it summed it up well. The manner in which supermarkets sell and display cheese is harmful to the taste, cheese is essentially very ugly really. Supermarkets attempt to make this product more attractive and in the process homogenise the taste appearance and personality of the cheese. This is a whole other argument - so this is only a small mention of a huge overall point!

After lunch it was full steam into canape preparation for the evening. I think I might have been tasted out as I was finding it very hard to get excited about our canapes - or make some taste decisions. Maybe my palette was a little overwhelmed.

Mini Lemon Tarts

With Our Sushi Combined

The evenings wine tasting was great, everyone in the class invited along a friend. We tasted a variety of red and white wines and had our canapes to accompany various wines. Ok I know I should write more about his but I'm tired - it was fun! There were lots of different canapes but my camera ran out of batteries - damn!

Thursday

Quick Chorizo Pasta

Ok so we're all a little tired after yesterdays hectic schedule and possibly also the many wines! Luckily the timetable for this morning was made up with this in mind. Nothing too taxing.

First we made up mayonnaise - add the oil slowly slowly - from the tip of a fork and you'll be alright - seems to be the major factor in success. I'm feel like I'm stuck in second gear so no chance I'll be rushing. One of the really interesting things about looking at every ones finished products is how different they are. We all followed the same recipe, used the same ingredients and equipment. The finished mayos were greatly varying in consistency. It was a point that our tutor made the day before that even the most highly trained chefs will make the same dish differently. We're like little chef snowflakes - perfectly unique (poetic!)

Also prepared was a delicious salad of Cashel blue cheese with honeyed pecans, watercress and pear - loved it. Linguine with chorizo, rocket and Parmesan - didn't sound the best on paper, but was light and fresh despite the heavy ingredients. Other dishes made included Spaghetti Carbonara (my all time favourite pasta dish) Chestnut and Carrot cannelloni (amazing) Monkfish putanesca, spicy aubergine parpadelle and a range of salads, including Ceasar, chicken  and roasted veg pesto and an spicy horseradish coleslaw. A good feed for all.

Very yummy salad

The afternoon saw our tutor making beef Wellington, moule marinere, potatoes with thyme and tallegio, creme brulle and chicken Ballentine. A delicious and impressive demonstration of multi-tasking and blowtorches, that'll stop you falling asleep!

Muelle Marinere

Afternoon Demo Foods

That's it I'm hiding away form the crazy weather in my apartment practising my wine tasting skills for the night.

Friday 

There was cooking alright - look at the pretty pictures!

Romantic Themed Raspberry Creme Brullee

Salmon Yakatori - very very nice dish

Cerviche

Paella

Chicken Balentine Tastes better than this photo

Moroccan Lamb with Prunes, in a harissa spiced squash with pomegrante bulgur and mint yogurt

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Cheffactor Entry

Here it is! In all it's glory, what I have strangely decided to call my signature dish, though I've never cooked it before. I'm delighted with how it's turned out, I just hope that enough people vote me though so I can get to cook it for the judges in the final...... Fingers crossed! If you're not familiar with Cheffactor, Cully and Sully are offering the winner a 12 week cookery course at Ballymaloe Cookery School - so if you haven't voted yet click here and give me your seal of approval. Thanks - I really appreciate it.

A big thanks to the lovely and talented Des Moriarty for taking these pictures. Head on over here to see some more of his work.

So I have no idea where I came up with this recipe from - possibly an amalgamation of many things - Tagine, Halloween, squashes and the season that's in it.

Serves 6-8

For the meat

1.5 lbs of fresh minced Irish lamb - I use FX Buckley's on Moore Street

6 shallots - finely sliced

3 cloves of garlic - minced

thumb sized piece of ginger grated

1 teaspoon of cumin seeds

1 teaspoon of coriander seed

1 tablespoon of smoked paprika

2 teaspoon of cinnamon

3 tablespoons of toasted pine nuts

small bunch coriander - chopped

1 tin of tomatoes

2 tablespoons of of tomato puree

2 handfuls of prunes - roughly chopped

For the squash

2 butternut squashes - halved - seeds removed

Harissa paste - 1/2 teaspoon for each half

For the bulgur wheat

2 cup of bulgur

4 cups chicken stock

1 red onion - finely chopped

7/8 stamens of saffron

A big pinch of sumac

2 big pinches of turmeric

2 teaspoons of mustard seeds (I used black)

1 pomegranate - seeds removed

For the dressing

6 tablespoons of plain yogurt (I used Glenisk - cause it's gorgeous and Irish!)

1 big handful of fresh mint leaves

First half and de-seed the squashes. Retain the seeds if you want to make a tasty snack by roasting them in the over - recipe to follow. Rub a little olive oil over them and pop into a pre-heated oven at Gas mark 7.

Put the saffron seeds into a bowl with a teaspoon of bowling water -  crush gentle to release the flavour and colour. Bring 2 cups of stock to the boil. Add the bulghur wheat to the saffron and combine. Next pour over the stock. Cover with cling film and allow to sit for 30 minutes to cook.

Then dry fry the cumin and coriander in a hot pan until you start to release their flavours - you'll smell it! Then remove to a pestle and mortar and give them good bash. Then fry the shallots in a little olive oil, after a few minutes add in the garlic, after another few minutes add in the minced ginger and cook until soft. Stir in the cumin and coriander. Then add in the meat. Cook this until it's browned. Stir in the paprika, cinnamon, tomato puree and tin of tomatoes. Give a good stir, then add in the prunes and pine nuts. Bring to a gentle simmer and cook covered for 25 minutes.

Remove squashes from the oven when the meat is ready. Remove a scoop or two of the flesh to make the hole bigger. Smear over the cut side - the harissa paste. Stir the coriander into the meat and then pop into the squash. Put this in the oven and bake at gas mark 5 for approx 20 minutes. Until the top of the squash is becoming a rich deep brown.

While this is in the oven prepare the bulgur wheat. Fry the onion in a little oil until soft. Stir in the turmeric, mustard seeds, and sumac. Then stir in the cook bulgur wheat, and gently heat it through.

Remove squashes form the oven. Just before you serve - remove from bulgur from the heat and stir in the pomegranate seeds, they'll loose their nice jewel colour with heat. I used a small coffee cup to make this into pretty mounds, and served alongside the cooked squash and drizzled yogurt sauce. Serve some more of the dressing in a side dish should anyone want more.

Thanks for reading and for voting, I really appreciate everyone's help on this. I lost my job last week so this would just be an amazing opportunity to become and amazingly accomplished chef (that last bit is called the sob-factor!)

Lucy xx

Cheffactor

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Win the once in a lifetime opportunity to study at Ballymaloe cookery School with Rachel Allen and become a super fantastico Chef extraordinaire!

I was at the launch of Cheffactor this week in the Westbury - sponsored by the lovely Cully & Sully, who were there in person. We watched a cookery demonstration by Ivan Whelan - the chef behind most of the Cully and Sully recipes. He cooked some lamb steaks with saffron and pink pepper cous cous - served with Bernnaise Sauce and rainbow chard and white turnip. Lots of great exotic ingredients - also an amazing chocolate mint - that tasted like an after eight. Ivan informed us that these amazing herbs were all grown in the organic farm that is part of the Ballymaloe School - I was impressed to say the least.

This video pretty much explains it all

Whilst sampling this great food the competition was explained to us. It's pretty simple, you have to upload a beautiful picture of you and your signature dish - photo to include the Cully and Sully logo. Then write a small paragraph about your dish and another paragraph about your dish. Then there will be a public vote - 2 finalists are chosen this way  -and another finalist is chosen by Cully & Sully.

The final sees the three contestants cook their dish for the panel which included Darina and Rachel Allen - gasp! Then somebody is crowned champion and goes to live at the cookery School for 12 weeks. They also get a set of professional knives to help them on their way.

So what a prize - I'll def be entering -I was thinking of using this photo to enter?

Me & Sully! Now I'm a great fan of the giant ham sandwich, but it may not be enough to impress Darina Allen, so it's back to the drawing board I guess!

Oven Baked Lamb Burgers in Mediterranean Sauce

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Maybe more of stew than a sauce

This recipe was started off by catching a wiff of barbecued burgers in town whilst having a drink. So it was decided - some juicy tasty burgers for dinner - oh yes! We picked up all we needed on Mary Street, from the Asian food company - one of my favourite shops in town.

IngredientsFor the burgers
3/4 pound of minced lamb
1 white onion - finely diced
1 tablespoon ground cumin
 a good grate of fresh nutmeg
2 tablespoons of ketchup
1 slice of bread - crumbed

For the sauce
3 mini aubergines (cause they're cute) finely sliced
1 white onion diced
3 cloves of garlic sliced finely
1 large green chili - seeds removed
1/2 red pepper - diced
1/2 yellow pepper - diced
1/2 courgette - diced
8 large tomatoes roughly chopped
1/2 litre vegetable stock
2 tablespoons fresh parsley

Start by making the burgers. Basically mix all the ingredients together in a big bowl - you’ll have to use your hands for sure. Then form into 6 burger shapes, and place in an oven proof dish and refrigerate while you make the sauce.

For the sauce fry the aubergine in a  little olive oil until it starts to colour a little - add in the onion and some more oil if needed and cook for another few minutes before adding the garlic and chilli. After another few minutes add in the peppers and courgette. Cook these until the soften ever so slightly - then add in all your chopped tomatoes. Bring to a gentle simmer and cover until the tomatoes begin to beak apart. Then add in about 1/2 little of vegetable stock. Allow to simmer for a few minutes, then remove from the heat and pour over your burgers in an oven proof dish - the sauce should cover the burgers - remember it will cook down in the oven.

Bake at gas mark 6 for about an hour. Serve with a sprinkle of parsley and some oven baked chips (ours turned out tasting of lemons, so Delo ran to the chipper - weekend boldness!) 

The burgers came out wonderfully moist and the vegetable mixture cooked down to produce a rich, sweet and dense sauce. I don’t want my burgers any other way! They would be equally as tasty with beef mince, I’d have added some harissa to the mixture if I’d had some to hand for sure. Endless variations possible here - with different vegetables and meats.  Tonight I’ll eat the leftovers in a fresh floury bap - looking forward to it already.

Valentines Dinner for Two

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Guest Chef No 4. Lamb Stew and Gratin Dauphinoise

Guest Chef Number 4 is David Delahunty (it’s his first official guest chef title but he’s been involved in lots of the previous posts!)

So Valentines Day was started in a most romantic of ways - waking up in the back of the van, after Chinese New Year. Then it was off to the Stilorgan shopping centre for a fry. Nothing says I love you more than eating sausage and beans in the finest example of mid-80’s retail architecture!

After a nice walk on Bull Island - it was home to the couch and the fire, and successfully releasing Stephen (the canary) for his first flight around the sitting room, after 30 mins he was hungry and just hoped back into his cage.

Then we whipped up this, and it cooked and bubbled away in the oven, while we got our fill of rom-coms on the TV!

Lamb Stew - made by my valentie

Ingredients 
2 lamb chops - cubed - or stewing lamb
1 red pepper
a large sprig of fresh rosemary
2 sticks of celery - finely sliced
3 large tomatoes - chopped
A glass of red wine
I red onion - cubed
Seasoning

Heat a little olive oil in a large frying pan, and brown cook the onion and celery until the onion is translucent.. Then add in the lamb to brown a little. Then stir in the red pepper and tomatoes and rosemary and cook for another 3/4 minutes. Add a dash of wine - bring up to a simmer and then remove.

Place the meat mixture into separate dishes - or one large on and place on the centre shelf of the oven at gas mark 6 for one and a half hours.


For Gratin

2 large potatoes
1 cup of cream
1/2 cup of milk
2 cloves of garlic crushed
Seasoning

Slice the potatoes as thinly as you can. I have a small handheld mandolin, which makes this easy. Rinse them under the tap and then pat dry. Mix the remaining ingredients together. Layer the potatoes into your dish and pour the cream mixture - 3/4 of the way up the edge of your dish. 

Cover and bake also in the oven for one and a half hours at gas mark 6. Remove the lid for the last 10-15 minutes if you want to get the top a little browner (I didn’t and it still looks good)

Serve with a nice glass of red wine, and some Barry White. A special thank you goes out to Pamela Quinn for buying me these awesome dishes for my birthday - thanks Pam - my first Le Crueset - very brilliant present

Lamb Tagine

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Cinnamon girls

Never really having been a fan of cinnamon with meat/savory things, I had never cooked a Tagine. Now I see the error of my ways. Cinnamon and meat can be truly amazing as long as you are not too heavy handed with the spice rack. The balance of flavors in the spices in this recipe are just perfect. I found it on this great blog, and have altered it only ever so slightly.

Cook it for three hours and it becomes melty, savory, sweet and delicious. I really want to make this again soon, it was so the perfect supper for a cold Sunday. The kind of thing that makes me say 'MMmmmmmm' repeatedly and at an inappropriately loud level.

Ingredients
Serves 4

2 tsp turmeric

2 tsp paprika

1/2 tsp cayenne pepper

2 tbsp plain flour

600g diced lamb shoulder

1 large onion, finely chopped

4 garlic cloves, chopped

2 tsp cinnamon

2 tbsp grated ginger

2 tbsp tomato puree

2 tsp coriander seeds, crushed

12 cherry tomatoes

12 dried apricots

2 tbsp sultanas

olive oil

salt and pepper

2 tbsps natural yogurt

Pre heat your oven to 160c. Mix together the flour and the turmeric, paprika and cayenne, then use this to coat your lamb chunks. In a large casserole (one that has a tight fitting lid) heat some olive oil and fry off the meat until it has browned. Remove from the casserole and set aside

In the same casserole, sweat the onions and garlic until they are soft and translucent. Then add the rest of the spices, and stir, followed by the rest of the ingredients and the browned meat.

Add in hot water until you have nearly but not quite covered the meat. Stir everything around to get all the meat juices and flour at the bottom of the pan to dissolve into the water.

Cover the casserole with the lid (or some tin foil if you have no lid) and bake in the oven for 2 hours and 30 mins (or longer if you like).

Check the Tagine, give it a stir and if its too liquid, place back in the oven with the lid off for about 20 mins. Taste and add salt and pepper to season if necessary. Stir in the yogurt before serving to give it a bit of extra richness and a lovely creamy texture

Delicious served with cous cous or bulghar wheat

Lancashire Hotpot

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Its Snowing!

This was one of the first dishes I ever learned how to cook when I was a kid. My mother used to make it all the time and I loved to do the layering bit as a wee-un. Anyway, my mum is not from Lancashire, in fact she is from the south of England, but Im sure she knew what she was doing.

So in the midst of the recent snowy weekend after coming home wet and cold from making a snowman in the Phoenix park (pictured below!) I decided this would be perfect dinner for a sunday night in in front of the fire. It was.

Ingredients

2 potatoes per person

2 lamb chops per person

1 onion

1/2 litre water per person

1 tsp worcester sauce per person

1 tbsp flour per person

Thyme sprigs

1 bay leaf

First, heat a tablespoon of oil in a casserole and brown the lamb chops off until they have a good brown crust. Se them aside. Chop the onion. In the same pan, saute the onion, put the lid on and cook for about 10 mins until the onion is soft. Add the flour to the pan and stir for a minute until all absorbed. Then slowly add the water, stirring all the time. The sauce should thicken a bit, but not too much. Pour it into a jug or some other vessel temporarily.

Slice the potatoes finely, leaving the skins on. Place one single layer of the potatoes on the bottom of the pot you used to make the sauce, then put a layer of meat and season, then another layer of spuds. repeat until it is all used up. Pour the sauce over the whole lot.

Cover the pot with a lid and place in the oven at 180c. Cook for about an hour or until the top is crisp and bubbly.

Serve.

Guest Chef No. 3

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The multi talented Ms. Doris K!

Roast Rack of Lamb with a Mustard and Herb Crumb Crust

I am visiting my Dad and his partner Doris in Kerry. Doris is originally from Germany and is a great and a very instinctive cook and has an amazing way of improvising and throwing things together to make something really tasty. A lot of her dishes have a slight German twist, and this one is no exception. She explained that its quite a German thing to coat meat with a stuffing type crumb mixture as this seals in moisture as well as giving a lovely crunchy texture.

This meal was absolutely delicious! Doris also made my favorite gratin potatoes which were the perfect accompaniment. Harley the greyhound was almost as happy as me due to all the bones that he got to eat afterwards!

Ingredients:

1 rack of Lamb (enough for 4 people, about 3 chops per person on each side)

4 tbsps whole grain or dijon mustard

a few sprigs rosemary & thyme

about 4 slices wholemeal bread

2 cloves garlic

salt and pepper

Sear the rack of lamb in a hot pan in olive oil to seal it, then coat the outside skin with the mustard and leave to rest for about 10 mins. In the meantime, put the bread into a food processor, add a few glugs of olive oil, the garlic, rosemary, thyme, and a pinch of salt and pepper. Whizz this into a kind of crumbly paste.

When the lamb is cooled, press the mixture onto the lamb, over where you have already spread the mustard.

Roast in the oven at 220c for about 40 mins, for pink meat, or 50 if you prefer it well done

Guest Chef no.1

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The fabulous Mr James Earley

Our good friend from college has just moved into the city centre, so on Sat afternoon me and Lola arrived at his door (along with the NTL man) to inspect the new gaff. Well what a view - he also was so good as to provide us with some delicious dinner - which he has kindly agreed to share with us all.

He prepared it in no time - got the lamb from the Asia Market in town - it was sliced super fine. I thought it was parma ham when I first saw it raw. I was surprised by the simplicity of the recipe - so here it is in the words of the man himself

Soy Lamb stir fry

– 1/3 kg thin cut lamb (courtesy of the Asian Market)

– 1/2 a large bag of bean sprouts

– 1 tin of water chestnuts

– 1 bag of Pak Choi

– 1 pack of green beans

– Egg Noodles

– 200ml Soy Sauce
– and possibly a dash of chili oil too

– Cook the lamb in a wok/frying pan with a little sesame oil, on a high heat, keep stirring till nice and brown

– Throw in the veg when the lamb‘s cooked, toss for 2/3 mins till cooked but still crispy

– Pour soy sauce in when the veg is nearly done.

– Cook your noodles separately as the veg is cooking.

– Drain the noodles, mix in with the lamb and veg.

– Serve!