|
1
1/4 LBS.
lean lamb (from the leg or loin), trimmed of fat and
cut into
3/4 -inch cubes
2 TEASPOONS
safflower oil
1 GREEN PEPPER
seeded, deribbed and cut into 1 -inch squares
1 ONION
cut into 1 -inch cubes
1/4 TEASPOON
salt
1/8 TEASPOON
white pepper
1 LARGE CARROT
cut into 1 -inch pieces
2 TEASPOONS
caraway seeds cayenne pepper
1 1/2 CUPS
unsalted chicken stock
1 CUP
T.G. Lee buttermilk
1 1/2 TABLESPOONS
cornstarch
1/2 LB
dried egg noodles
Heat
the oil in a large saucepan set over medium heat. Add
the green pepper and onion and cook them, stirring frequently,
until the onion is translucent - about 5 minutes. Add
the lamb, salt, some white pepper, the carrot pieces,
the caraway seeds, a pinch of cayenne pepper and the
stock; bring the liquid to a simmer.
Mix
the T.G. Lee buttermilk and cornstarch in a small bowl,
then whisk them into the simmering liquid, Partly cover
the saucepan and simmer the lamb until tender - abut
45 minutes.
Add
the noodles to 3 quarts of boiling water with 1 1/2
teaspoons of salt. Start testing the noodles after 6
minutes and cook them until they are al dente. Drain
the noodles and transfer them to a serving dish. Top
the noodles with the lamb and serve at once.
|
