Golden Lamb Curry Noodles
Source of Recipe
National Pasta Association
List of Ingredients
12 oz Wide Egg Noodles, uncooked
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 lbs well-trimmed boneless leg of lamb, cut into 1-inch pieces
1 1/2 tbsp olive or vegetable oil, divided
2 med carrots, thinly sliced
1 small sweet or yellow onion, chopped
4 cloves garlic, minced
14 1/2 oz can low-sodium chicken broth
1/2 cup golden raisins
1/4 cup chopped fresh mint or parsley
Recipe
1 Cook noodles according to package directions.
2 Meanwhile, combine flour, curry powder, salt, cayenne pepper and cinnamon in a plastic or paper bag.
3 Add lamb; shake to coat.
4 Heat 1 tablespoon oil in large non-stick skillet over medium-high heat until hot.
5 Add lamb, reserving any remaining flour mixture in bag.
6 Cook 5 to 6 minutes, or until lamb is well-browned.
7 Transfer lamb to plate or bowl; set aside.
8 Heat remaining 1/2 tablespoon oil in same skillet over medium-low heat.
9 Add carrots and onion; cook 5 minutes, stirring occasionally.
10 Add garlic and reserved flour mixture; cook 1 minute, stirring occasionally.
11 Add broth and raisins; bring to a simmer.
12 Simmer uncovered 8 to 10 minutes or until carrots are tender.
13 Stir in lamb; simmer 4 to 5 minutes or until lamb is heated through and sauce thickens.
14 Drain noodles; top with lamb mixture and sprinkle with mint or parsley.
Serves 6.
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