Mini Lamb Spikes with Crispy Noodles

Current rating:
3 / 5
Your rating:
Suitable cuts:
Lamb rump or leg steaks
Cooking Time:
15 minutes
  • 225g (8oz) Lamb rump or leg steaks
  • 15mlsp (1tbsp) Mild curry seasoning
  • Oil
  • 50g (2oz) Fine egg noodles
  • Small tub of natural yogurt
  • 2x15mlsp (2tbsp) Mango chutney
  • 2x15mlsp (2tbsp) Fresh coriander, chopped
Pre-heat the grill.

Cut the lamb steaks into small cubes (1.25cm, ½"). Thread 3 pieces of lamb on to long wooden skewers (pre-soaked in water to prevent burning). Place the skewers on to a plate and sprinkle with the curry seasoning.

Place under the grill and cook for 8-10 minutes. Re-hydrate the egg noodles in boiling water and drain. Take a few strands of noodles and wrap around the cooked lamb cubes.

Meanwhile pour sufficient oil to cover the base of a large heavy based frying pan to a depth of about (1.25cm, ½"). Carefully heat the oil and put in one spike to test the oil (the noodles should bubble and crisp within about a minute). Fry each spike and then drain on kitchen towel.

Mix the yogurt, chutney and coriander together to make a dipping sauce.

Serving Suggestions:
Serve on a large platter with mini poppadoms or naan bread and the dipping sauce.

(Alternatively use a Chinese 5 Spice to coat spikes and serve with a plum dipping sauce.)