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
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.Servings:
Submitted by: Recipe Group Member
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