Golden Lamb Curry Noodles

  • 1-1/2 Boneless leg of lamb; cutinto 1 inch pieces
  • 12 oz. Wide egg noodles
  • 3 Tbsp All-purpose flour
  • 1 Tbsp Curry powder
  • 1/2 tsp Salt
  • 1/4 tsp Cayenne pepper
  • 1/8 tsp Cinnamon
  • 1-1/2 Tbsp Olive or vegetable oil; divided use
  • 2 Medium carrots; thinly sliced
  • 1 Small sweet or yellow onion; chopped
  • 4 Garlic; minced
  • 1 Low-sodium chicken broth
  • 1/2 cup Golden raisins
  • 1/4 cup Fresh mint or parsley; chopped image placeholder

Cook noodles according to package directions.

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

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.

Heat remaining 1/2 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.

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

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

Submitted by: Recipe Group Member