Yield: 6 Servings
|12 ounces||Wide egg noodles|
|3 tablespoons||All-purpose flour|
|1 tablespoon||Curry powder|
|¼ teaspoon||Cayenne pepper|
|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