Mutton Mee Hoon Soup by Navaneetham Krishnan

Noodles mee hoon/noodles generously floated with mutton soup; varieties of spices, potatoes and garnished with coriander leaves, spring onions and fried garlic.

Lamb Curry Noodles by Navaneetham Krishnan

Mutton Ball Soup by Navaneetham Krishnan

scented with rosemary and its a complete dish with potatoes, carrots and celery.

Thai Massaman Curry by Navaneetham Krishnan

Spices for spiciness, herbs for freshness, lime for sourness and coconut milk for creaminess.

Mutton Kurma by Navaneetham Krishnan

perfumed with pandan leaves, lemongrass and spices.

Tangy Lamb Asparagus Lettuce Cups by Bob Vincent

This dish is adapted from a recipe that appeared in Chef Magazine in September 2009. It is from the California Asparagus Commission. Since I didn't have a couple of the ingredients I made modifications. I also jazzed up the sauce a bit by adding cilantro, garlic and significantly more sweet chili sauce. Though the lettuce cups…

Vietnamese Noodle Soup by Navaneetham Krishnan

infused with a variety of herbs for the uplifting fragrances and is served with a garlic chili dipping sauce.