Spiced Lamb Saffron Noodle Bowl — Lamb Balaleet Savoury Bowl
Gulf savoury take on balaleet with shredded spiced lamb over saffron-cardamom vermicelli, finished with a creamy egg ribbon, fried onion, and toasted nuts.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat 440g lamb dry, rub with 0.5 tsp salt. Dice 200g onion and 200g tomato finely; grate 4 garlic cloves. Crush 4 cardamom pods lightly. Break 140g vermicelli into 4cm pieces. Soak 2 pinches saffron in 30ml warm water 5 minutes. Slice 60g onion thinly. Toast 20g almonds and 20g pistachios; chop pistachios. Chop 10g parsley. Beat 4 eggs with 2 tsp olive oil, 0.5 tsp cardamom, and pinch salt.
Sear
Heat 2 tbsp ghee in a 22cm saucepan over medium-high 2 minutes until shimmering. Working in two batches if needed, sear 440g lamb 6 minutes per batch, turning every 90 seconds, until deeply browned on all sides. Lift to a plate.
Build
Lower heat to medium, add diced onion, cook 5 minutes until softened. Stir in garlic, baharat, cumin, turmeric, Aleppo pepper, cinnamon, and cardamom; toast 45 seconds. Add tomato paste, cook 1 minute. Stir in diced tomato and 0.25 tsp salt; simmer 3 minutes until softened.
Braise
Return lamb to pan, add 400ml hot water and 0.25 tsp salt. Bring to gentle simmer, cover, braise on low 25 minutes until lamb yields easily and shreds with a fork. Lift lamb to a board and reserve 300ml braising stock. Shred meat with two forks. While lamb cooks, heat 2 tbsp neutral oil in a small pan over medium, fry sliced onion 5 minutes until evenly deep golden, lift to paper towel.
Toast
Heat 1 tbsp + 1 tsp ghee in a small saucepan over medium 30 seconds. Add vermicelli, toast 90 seconds until evenly golden. Stir in cardamom, reserved 300ml stock, saffron with soaking water, and 0.25 tsp salt. Bring to simmer, cover tightly on lowest heat, cook 8 minutes until liquid absorbs. While vermicelli cooks, heat a small non-stick pan over medium-low 1 minute, pour in half the beaten egg, swirl gently 90 seconds until set into a thin ribbon-like omelette. Slide onto a board, slice into 1cm ribbons. Repeat with remaining egg mixture.
Plate
Off heat, fluff vermicelli. Divide between two wide bowls as base. Drape egg ribbons across as wet binder. Top with shredded lamb, scatter crisp onion, almonds, pistachios, and parsley. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.