Baked Lamb Noodle Cups with Seasonal Vegetables
These savory baked noodle cups filled with spiced lamb and seasonal veggies offer a delightful starter that captures the essence of autumn in Belgium.
Inspired by the vibrant culinary scenes of New York and the tech-savvy culture that shapes contemporary food conversations, this dish combines seasonal ingredients with a nod to global flavors. The use of lamb connects to the rich culinary traditions in both regions, while the noodle base reflects the diverse influences of urban dining. The baking technique ensures a crispy exterior that encloses a flavorful filling, making it perfect for sharing. Inspired by Carl Heastie, Another Democratic Holdout, Is Expected to Endorse Mamdani and Social Platforms Duck Blame for Inflaming Divisions Before Charlie Kirk’s Death.
Instructions
- Preheat the oven to 180°C (350°F).
- Cook the egg noodles according to package instructions until al dente, then drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant and translucent, about 3-4 minutes.
- Add the ground lamb to the skillet and cook until browned, breaking it apart with a spatula, about 5-7 minutes.
- Stir in the diced zucchini, grated carrot, cumin, paprika, salt, and pepper. Cook for another 5 minutes until the vegetables are tender. Remove from heat and mix in the chopped parsley.
- In a large bowl, combine the cooked noodles with the beaten egg and mix well to coat.
- Grease a muffin tin and press the noodle mixture into the bottom and sides of each cup, forming nests.
- Fill each noodle cup with the lamb filling, packing it gently. Top with any remaining lamb mixture if desired.
- Bake in the preheated oven for 20 minutes until the noodle cups are golden brown.
- Let cool for a few minutes before gently removing them from the muffin tin. Serve warm.