These curried noodles are one of our favourite meals in our home and is a family meal passed down from my mum. This dish has many childhood memories for me where we would slurp the noodles.
The noodles are cooked in the curry and absorb all those yummy flavours, and are a hit with kids.
What you need;
1 kg mutton meat (boneless is better)
1 inch ginger crushed
1 bulb of garlic crushed
1 tbs chilli powder
1 tbs cumin powder
1 tbs coriander powder
1 tbs turmeric powder
2 tsp salt
1 tbs cumin seeds
1 tsp whole black pepper
Small stick of cinnamon
2 black cardamoms
1/2 tsp whole cloves
Oil for cooking
1/2 tube tomato purée
500g spaghetti noodles
1. Add the meat, sliced onion, sliced tomatoes, garlic, ginger and all the spices to a pressure cooker. Pressure cook for 25 minutes after the whistle starts blowing. If you don’t have a pressure cooker you can boil the meat until it’s tender, however this will take longer.
2. Once the meat is tender add some oil to a separate pot. Heat the oil and add the meat to the oil.
3. Fry in the oil on a high heat for 10-15 mins until you see the meat is darkening and the water is drying up.
4. Add splashes of water to the meat curry if you see the curry is starting to dry up too much or stick to the pot.
5. Add the tomato purée and mix well, fry for another 5-10 mins until the meat and gravy has thickened and darkened to a deep red colour.
6. Add 2 litres of boiling water to the curry and bring to the boil
7. Add the spaghetti noodles to the boiling curry and cook until the spaghetti noodles are cooked and the curry has thickened. You may feel more water needs to be added if the noodles aren’t cooked enough and the water is drying up
8. check the seasoning and add some more salt or pepper if required.
9. Once the noodles are cooked, let them simmer for 5 mins with the lid on.
Done! Serve with lime juice and a chopped salad.