A lamb curry with Shanxi pulled noodles

The morning after picture. . . A curry with a Chinese accent. . .  As I get old and grey I keep returning to people and food memories from long ago. Of late, my mum’s lamb curry with its thin sauce, spiked with Madras curry powder. Mild, comforting and much missed. She only used 9 ingredients (including two spice blends - Garam Marsala and Madras) and gave minimal instructions I was leafing through Jon Kung’s book - Kung Food - recipes from a third-culture Chinese kitchen. There’s a recipe for goat curry and lo mein. He lists over 30 ingredients (if you include the ones he repeats). . . After making an abridged (cutting 12 ingredients, much of suggesting prep time and several steps) and adulterated (adding 2 and using Shanxi noodles instead) version, I’m still struck by how much this reminds me of the lamb curry of my childhood.  It’s mostly the turmeric and coriander I think, plus the mildness and the slight graininess of the sauce from the spice. The Shanxi noodles are a pl

by noreply@blogger.com (Edward) · source ↗