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Have all your ingredients ready to go before you start, then cook the noodles following pack instructions. Add 1 tbsp of oil to a wok or large frying pan and put over a medium heat. Season the lamb well before frying it for 5 minutes – keep it moving in the pan, or else it’ll stick. When almost cooked through, remove and cover with foil to keep it juicy.
Add another tbsp of oil and keep the wok or pan over a medium heat. Fry the onion with the garlic and cumin seeds for a few minutes, stirring all the time. Add all the other vegetables, along with the tomato purée, and fry over a medium-high heat for 20 minutes or until the vegetables have softened. Add the stock and bring to a boil, letting it bubble for another 10 minutes so that it begins to thicken. Add the lamb back to the pan along with its juices to warm through, check the seasoning and remove from the heat.
Serve the noodles in large bowls, with the stew on top, sprinkling over some sesame seeds and chives, if you like.