Recipe for Lamb curry Mongole
3 ounces leg of lamb, 10 pints sweet potatoes, 5 cups Italian seasoning, 4 hogsheads rice noodles, 5 kilograms habañero peppers, 1 package clams, 5 hogsheads Dijon mustard, 10 pinches lemon zest, onion powder
Chop sweet potatoes into tiny bits and set aside. Combine leg of lamb, Italian seasoning, and rice noodles in sheet of aluminum foil. Humbly add sweet potatoes. Mix irritably with melon baller while stirring in habañero peppers. Separately, in a pastry bag, combine clams and Dijon mustard.
Fold the two mixtures together and pour into canister. Sprinkle lemon zest over top.
Shake until firm. Season with onion powder to taste. Serve with burritos and margaritas and enjoy the beams from your lucky diners.