Asian spiced steamed lamb with green tea dressed noodles and mango salsa

I haven't had the chance to cook a lot recently as I have been travelling the world for weeks now. I like to travel, but I have the feeling that my digestive system disagrees with me on this one. A few days of restaurant food only are ok and very enjoyable indeed, but when we starting talking weeks rather then days, then I really start missing my own food. I guess it is all part of a routine I have acquired over the years. My eating pattern is rather specific: a slice of bread and a diet coke for breakfast, small sushi for lunch and a large salad with pumpkinseed oil dressing and a side plate of pasta, noodles, rice and/or meat for dinner.

But in the last two weeks I didn't really get any of the above. I spent over two weeks in the US. My first ten days in New York were more easily digestible then the adjacent week in Dayton, Ohio.
I wasn't too impressed with New York in general, but there is one thing the city can be proud of: bakeries. Especially those that are located in Greenwich Village. The sourdough twist with dark chocolate is reason enough for me to return to NY.

Dayton is a different story. There is only one kind of bread the city seems to offer: Bagels. I am not a huge fan of bagels as they have a ridiculously high amount of calories packed and baked into a small bread roll. Lunch as well represented a challenge: not many sushi places in sight. As for dinner: meat and fish always seem to come in a creamy sauce and salad is obligatory served with a huge topping of cheese and bacon.

But the travelling days are over for the moment and I happily returned to my malfunctioning oven this weekend to compensate for 2 weeks of unhealthiness with steamed organic lamb served on carrot noodles. Yum.
Asian spiced steamed lamb with green tea dressed noodles and mango salsa, for 4
For the lamb
: 500g organic shoulder of lamb, cut into portions
: 4 Kaffir lime leaves
: 5 juniper berries, crushed
: 1 large chilli, chopped
: 1 lime-sized piece of ginger, sliced
: 1/2 tsp tamarind paste
: 1/2 tsp minced garlic
: 3 tbsp light soy sauce
: 1 tsp dark soy sauce
: juice of 1 small organic orange

For the noodles
: 4 portions/parcels of dried carrot noodles
: 1/2 red onion, finely chopped
: 1 tbsp chopped ginger
: 1 handful of dried red dates, stone removed
: 1tsp matcha powder
: 2- 3 tbsp light soy sauce
: zest and juice of 1/2 lime
: 1 tsp sugar
: vegetable oil
: sesame oil

For the mango salsa
: 1/2 ripe organic mango, diced
: 1 handful of finely chopped spring onions
: 1 small red chilli, chopped
: 1/2 tsp sugar
: juice and zest of 1/2 lime
: 1 handful of chopped coriander

Marinate the lamb in a mixture of all the ingredients above for at least 4 hours. Dissolve the matcha powder in 100ml hot water, then add the dates and let soak until needed.

For the mango salsa, mix the mango with the chilli, lime zest and juice and the sugar. Finish off with a sprinkle of coriander and spring onions.

Cook the noodles according to the instructions on the pack. Drain and drizzle with a little sesame oil to prevent them from sticking together.

Fill the bottom of a large pan with water and bring to the boil. Put the lamb into a bamboo or metal steamer, then place the steamer in the pan and cover with a lid. Depending on the size of the lamb slices, it will take 10-15 minutes until the meat is cooked (still pink in the middle)

Whilst steaming the lamb, finish off the noodles. Sautee the onion and ginger in a little vegetable oil for around 3 minutes, then add the drained noodles. Season with soy sauce, sugar and lime, then add the soaked dates, followed by the soaking liquid (green tea). Finally, finish with a little more sesame oil.

Arrange the noodles on a plate, place the meat in the middle, then add a tablespoon or two of mango salsa to each plate. Serve immediately.