Indian Mee Goreng Recipe

• 1/2 lb Boneless mutton
• 1 lb Yellow egg or chow mein noodles
• 1/2 Cup ghee or vegetable oil
• 1 Yellow onion, thinly sliced
• Black pepper to taste
• A pinch of sugar
• 3 Cups bean sprouts
• 2 Potatoes, peeled, boiled, halved, cut into small thick slices and tossed in 1/2 tsp chili powder and 1/2 tsp turmeric powder
• 1/2 tsp Light soy sauce
• 1-1/2 tsp Dark soy sauce
• 1 Fried bean curd cake, sliced
• 2 Cups lettuce, chopped for garnish
• 2-3 Red serrano chilies, sliced for garnish
• 3-4 Limau kasturi or kalamansi lime, cut into halves
• 2 Eggs, lightly beaten
• Juice of 3 to 4 limau kasturi or 1 kaffir lime
• 10 Shallots, thinly sliced, fried golden brown for garnish
  
  Seasoning Sauce Ingredients:
• 1 tbsp Soy sauce
• 3 tbsp Tomato ketchup
• 1 tsp Turmeric powder
• 2 tsp Or to taste, chili powder

• Slice mutton and marinate for about 20 minutes with light soy sauce, dark soy sauce, black pepper and sugar.
• Heat wok, preferably a cast iron wok to smoking hot and add ghee or oil.
• Combine onions with it, stir-fry for a few seconds.
• Add marinated mutton and stir-fry briefly remove mutton, keep aside.
• Combine turmeric powder, chili powder, tomato ketchup and soy sauce with 1 tbsp water, mix well.
• Add this to wok, bring to a boil.
• Add noodles and stir-fry thoroughly to coat noodles with sauce.
• Mix bean sprouts, salt, potatoes and fried bead curd with it
• Push mee or noodles to sides of the wok and add a little oil, pour in the beaten eggs.
• Now cover with mee and leave it to set for about 1 minute.
• Add lime juice and stir-fry noodles till dry and slightly charred.
• Garnish it with the cooked mutton or lamb slices, a limau kasturi half, sliced fresh red chilies, fried shallots, chopped lettuce, or a wedge of kaffir or key lime.