Marble Surface



  1. 1

    Cook the noodles until al dente; rinse in cold water and set aside.

  2. 2

    Cut the lamb into juliennes.

  3. 3

    Pour the oil in a wok; once hot, add the lamb, spices, garlic and ginger and sauté for 1 minute.

  4. 4

    Remove the lamb from the wok, leaving behind the oil.

  5. 5

    Add the vegetables and salt and sauté lightly (3–4 minutes). Return the lamb to the wok.

  6. 6

    Add the noodles, soya sauce, sesame oil and vinegar. Sauté; stirring well (1–2 minutes).

  7. 7

    Garnish with shallots and serve with extra vinegar on the side.

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Uyghur lamb pilaf


  • 1

    Place lamb in a bowl, season with salt to taste, add 1 tsp freshly ground black pepper and 1 tsp cumin, and toss to coat. Heat a casserole or a wok over high heat. Add 1 tbsp oil and fry lamb in two batches until browned (3-4 minutes).

  • 2

    Return all lamb to casserole and add rice, stock, carrots and chilli. Cover with a lid, bring to the boil, reduce heat to medium-high and simmer rapidly until rice has absorbed liquid (8-10 minutes).

  • 3

    Meanwhile, heat remaining oil in a frying pan over mediumhigh heat. Add onion and stir-fry until light golden (4-5 minutes), then add ginger, garlic and remaining cumin and stir-fry until fragrant (1 minute).

  • 4

    Stir onion mixture through rice mixture, reduce heat to low and cook, covered, until rice and lamb are both tender and excess liquid has been absorbed (2-3 minutes).

  • 5

    Top pilaf with sultanas and coriander, and serve with cucumber salad and lemon