Mongolian Lamb Curry Noodles (Шонхорын карри)

Шонхорын карри (Mongolian Lamb Curry Noodles) is a delicious and hearty dish that combines the rich flavors of Mongolian cuisine with the comforting warmth of curry. This recipe is perfect for a cozy night in or for entertaining guests with a unique and flavorful meal.

Mongolian Lamb Curry Noodles (Шонхорын карри)

Ingredients

  • 500g lamb, thinly sliced
  • 2 tablespoons vegetable oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons curry powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cups beef or lamb broth
  • 200g dried noodles
  • 2 green onions, thinly sliced (for garnish)

Instructions

  1. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and cook until softened.
  2. Add the sliced lamb to the pot and cook until browned on all sides.
  3. Stir in the curry powder, cumin, paprika, turmeric, salt, and black pepper, coating the lamb and onions with the spices.
  4. Pour in the beef or lamb broth and bring the mixture to a simmer. Cover the pot and let it cook for 45 minutes to 1 hour, or until the lamb is tender.
  5. While the lamb is simmering, cook the dried noodles according to the package instructions. Drain and set aside.
  6. To serve, place a portion of cooked noodles in a bowl and ladle the lamb curry over the top. Garnish with sliced green onions.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
450 per serving
Protein
25g
Carbohydrates
40g
Fat
20g

Supplies

Large pot Cooking spoon Knife Cutting board Bowl

Tools

Stove Strainer

Serving suggestions

Serve the Mongolian Lamb Curry Noodles with a side of steamed vegetables or a fresh salad for a complete and satisfying meal.

Tips & tricks

For a spicier kick, add a pinch of red pepper flakes or a drizzle of hot sauce to the lamb curry before serving.

Cost

$25