2peppers, choose your favourite, I like 1 red 1 green, cut into 2 cm pieces
3celery sticks, cut into 1 cm slices at an angle
250gcherry tomatoes, halved
1Tbspsoy sauce
1 ½tspChinese black rice vinegar, Chinkiang
500gegg noodles, or spaghetti or equivalent home made pasta
boiling water
salt and pepper
How I make it
Heat a wok or thick bottomed pot over a high heat. Fry the lamb meat in 2 Tbsp of the olive oil until browned and any escaped liquids from the meat have evaporated. Stir regularly.
Turn the heat down to medium. Add the remaining (1 Tbsp) olive oil along with the cumin seeds and onion. Fry for another 4-5 minutes, stirring regularly to make sure nothing burns.
Add the tomato paste, garlic and chili. Mix well and fry for a couple of minutes. Add the bell peppers, celery sticks, cherry tomatoes and 300 ml (1 ⅕ cup) boiling water. Bring to a boil, cover and turn the heat down to low. Leave to simmer until the vegetables are nearly soft, but still have a bite to them, 10-15 minutes,
Meanwhile, cook noodles or spaghetti in plenty of well salted water until they are as you like them. I like them with a little bite. Rinse under cold water and mix with a tiny bit of oil to avoid it sticking together. Set aside.
Add soy sauce and Chinese black rice vinegar to the lamb stew. Season to taste with salt and pepper.
Serve the noodles warm or cooled with the warm stew on top or on the side.
Did you make this recipe?I'd love it if you'd be kind enough to leave a rating and a short comment.