Kaukswe

Ingredients

• 800 g lamb shoulder (boneless)
• 2 onions
• 2 Garlic cloves
• 2 EL rapeseed oil
• 1 TL whole wheat flour
• 200 ml coconut milk
• 600 ml Meat broth
• 1 TL yellow curry paste
• Salt
• 1 Spring onion
• 250 g rice noodles
• 1 red chili pepper
• 2 Eggs
• 0.5 TL brown sugar
• 3 EL lime juice

Instructions

1. 1.

   Rinse lamb, pat dry and cut into bite‑sized strips. Peel onions and garlic and finely dice.

2. 2.

   Heat oil in a pot. Brown the meat pieces over high heat for 5 minutes all around. Add onions and garlic and sauté for 2 more minutes. Dust with flour, stir briefly, then pour in coconut milk and broth.

3. 3.

   Whisk curry paste with 2 EL water and fold into the pot. Season with salt and simmer gently for about 1½ hours, stirring occasionally; add more broth if needed.

4. 4.

   Meanwhile trim spring onions, wash and cut into thin slivers. About 20 minutes before finishing cook rice noodles according to package instructions (6–9 min). Halve the chili lengthwise, deseed, wash and finely chop. Boil eggs for 8 minutes until soft‑set.

5. 5.

   Taste the lamb curry with salt, sugar and lime juice. Drain noodles, let them drain briefly and arrange on a plate; serve the curry beside them. Sprinkle Kaukswe with spring onions and chili. Cool the boiled eggs, peel, halve and place one half in the curry.