Golden lamb curry noodles

Yield: 6 Servings

Measure Ingredient
12 ounces Wide egg noodles
3 tablespoons All-purpose flour
1 tablespoon Curry powder
½ teaspoon Salt
¼ teaspoon Cayenne pepper
⅛ teaspoon Cinnamon
1½ tablespoon Olive or vegetable oil; divided use
2 \N Medium carrots; thinly sliced
1 \N Small sweet or yellow onion; chopped
4 \N Garlic; minced
1 \N Low-sodium chicken broth
½ cup Golden raisins
¼ cup Fresh mint or parsley; chopped
1½ \N Boneless leg of lamb; cut into 1 inch pieces

1. Cook noodles according to package directions.

2. Meanwhile, combine flour, curry powder, salt, cayenne pepper and cinnamon in a plastic or paper bag. Add lamb; shake to coat.

3. Heat 1 tablespoon of the oil in large, non-stick skillet over medium-high heat until hot. Add lamb, reserving any remaining flour mixture, in bag. Cook 5-6 minutes, or until lamb is well-browned.

Transfer lamb to plate or bowl; set aside.

4. Heat remaining ½ tablespoon of oil in same skillet over medium-low heat. Add carrots and onions; cook 5 minutes, stirring occasionally. Add garlic and reserved flour mixture; cook 1 minute, stirring occasionally. Add broth and raisins; bring to a simmer.

Simmer, uncovered, 8-10 minutes, or until carrots are tender.

5. Stir in lamb; simmer 4-5 minutes, or until lamb is heated through and sauce thickens.

6. Drain noodles; top with lamb mixture and sprinkle with mint or parsley.

Nutritional Information (per serving): 648 calories, 14⅗ grams fat, 167 milligrams cholesterol, 459 milligrams sodium, 20% calories from fat, 38.9 grams protein, 89½ grams carbohydrates.

Contributor: Orange County Register: National Pasta Association Preparation Time: oz

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