For a meal thats well worth the wait try Curtis Stones tender braised lamb served in a fragrant noodle broth with snow peas, radishes and soft boiled eggs.
- To cook the lamb: Preheat oven to 150C (130C fan-forced).
- In a large heavy ovenproof pot, combine leek, bacon, mushrooms (if using), ginger, garlic and 6 cups water. Add lamb (it will not be submerged) and bring mixture to a simmer over medium-high heat. Place lid slightly ajar on pot and transfer to oven. Cook, turning lamb over halfway through cooking, for about 3 1/2 hours, or until lamb is fork-tender. Remove lamb from broth and cool slightly. Break lamb meat into bite-size pieces and discard bones.
- Using a ladle, remove most of fat that has risen to top of broth. Strain broth and return to pot with chicken stock. Bring to a simmer over medium-high heat, reduce heat to medium-low and simmer for 5 mins to blend flavours. Stir in soy sauce. Season with salt or more soy sauce. Keep warm.
- To serve: Bring large pot of salted water to a boil over high heat. Add noodles and cook for about 4 minutes, or until al dente. Drain noodles and divide among 8 bowls.
- Divide lamb broth, meat, snow peas, radishes and then onions among bowls. Place 1 egg half into each bowl. Add a couple drops of sesame oil to each. Sprinkle with sesame seeds and serve.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set