Spabbit’s Samosa-Noods

“WTF?” I hear you say! Yes, this is a straight-outta-spabbit insane recipe – who in their right mind would even imagine cooking noods in a samosa filling?! Spabbit loves Fusion Foods, and this one attempt, love or loathe, these noods taste fantastic 🙂

[I’m thinking at this point, this recipe counts as Fusion-Junk-Food!]

So the meaty mixture is a slightly modified form of Spabbit’s Lamb Samosa mix, it’s targeted to have the same aroma and base taste as the samosa filling, but with a hot, sweet and piquant finish – texture wise they’re targeted to be quite dry, and have a fair bite to the slices of pepper. For future iterations, I might consider also adding in some red kidney beans!

The ingredients below are all approximate, and what worked for me – but as with any good recipe it’s up to the chef to add their finishing touch – the below will certainly get you in the ball-park.

Ingredients
  (makes around 6 portions)
  (prep time around 10 minutes, cooking time around half hour)

  • Ground Nut or Vegetable Oil for frying
  • 800g Minced Lamb or Beef to taste (20% fat, fresh or frozen)
  • 600g Cooked noodles (can be curried or plain)
  • 3 Medium Onions (1 finely chopped, 2 roughly chopped)
  • 2 Large Bell Peppers, roughly sliced
  • 2-3 tsp Crushed Garlic
  • Fair shake (enough to kill a vampire) of Garlic Flakes
  • 1 tsp Turmeric Powder
  • 1-2 tsp Hot Chilli Powder
  • 1 tsp Cayenne Pepper Powder
  • 1 tsp Mustard Powder
  • 3 tsp Cumin Powder
  • 3 tsp Garam Masala
  • 1-1/2 tsp sweet (dulce) Pimentón
  • 2 tsp Onion Powder
  • 2 tsp MSG
  • 100g Tomato Purée
  • Fair squirt of Heinz Tomato Ketchup
  • 40ml Lime Juice

Method

  • Fry the chopped onions and peppers in the oil, after around around 5 minutes throw in the Crushed Garlic, cooking for a few minutes more (I tend to cook on high heat).
     
  • Add the dry spices and cook for a few more minutes, adding in the meat shortly afterwards.
     
  • Continue cooking until the meat has browned, at this point in time, add in the tomato purée, and Tomato Ketchup, plus the lime juice.
     
  • I normally keep cooking at this point until I’m happy with the texture of the meat, at which point I’d add in the noodles, mix well, and cook until they’re warmed though.
     
  • As targeted this dish should be a little dry – I’m inclined to serve with a drizzle of chilli sauce, or as my Wife suggested, some Spabbit’s UK Indian-takeaway Mint Sauce 🙂
     

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