Lamb

 4 Servings

This dish, a version of chow-chow, is eaten on festive occasions in Tibet. Although this recipe for a noodle cake topped with a stir-fried lamb mixture is more elaborate than typical Tibetan food, it is easy for a Westerner to prepare, quick to cook and the ingredients are not exotic. Lamb has a natural affinity with California Cabernets, Bordeaux and Tuscan reds. For this hearty dish, a straight forward Medoc, such as 1986 Chateau Greysac, or a Chianti, such as 1985 Ruffino Riserva Ducale, would be an appropriate match

1 pound dried egg vermicelli
4 tablespoons unsalted butter
2 tablespoons vegetable oil
1 large onion, thinly sliced
3 garlic cloves, minced 
½  teaspoon turmeric
1 pound lean lamb (from the leg) I cut into ¾ inch cubes
One ½  inch piece of fresh ginger, peeled and minced
2 tablespoons soy sauce
2 large tomatoes peeled. halved and cut into chunks
1 green bell pepper, sliced into ¼  inch-wide strips
2 scallions, thinly sliced crosswise
¼  cup chopped fresh coriander (cilantro)

1. Preheat the oven to 250° and place a large ovenproof platter in- side to warm. Bring a large saucepan of water to a rolling boil over high heat. Add the vermicelli and cook according to the package directions " until al dente, about 8 minutes. Drain the noodles in a colander and .return them to the saucepan off the heat. Stir in 2 tablespoons of the butter and set aside.

2. Heat a large skillet or wok over moderately high heat for 4 minutes. Add the vegetable oil and heat until shimmering. Add the onion and stir- fry for 1 minute. Add the garlic and stir-fry until the onion is translucent and the garlic begins to brown, 5 to 6 minutes. Add the turmeric, lamb cubes and ginger and stir-fry until the meat begins to darken, 3 to 4 minutes.

3. Stir in the soy sauce, tomatoes and green bell pepper. Reduce the heat to moderately low and cook.,. stirring occasionally and scraping the bottom of the pan to prevent sticking, until the lamb is cooked through and the tomatoes are soft, 10 to 15 minutes. Remove from the heat and covet to keep warm.

4. In another large heavy skillet, melt the remaining 2 tablespoons butter over low heat. Add the re- served noodles and spread and press them with a spatula into an even layer in the pan. Fry without stir- ring, until the underside is crisp and brown and me noodles hold together and are warmed through, about 15 minutes.

5. Remove the platter from the oven and invert the noodle cake on top. Spoon the lamb and vegetable mixture over the noodles, sprinkle the scallions and coriander on top and serve immediately. .