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CURRIED LAMB & NOODLES

Makes: 6 Servings

12 oz Wide Egg Noodles, uncooked

3 tbsps all-purpose flour

1 tbsp curry powder

tsp salt

1/4 tsp cayenne pepper

1/8 tsp cinnamon

1 lbs well trimmed boneless leg of lamb, cut into -inch pieces

1 tbsps olive or vegetable oil, divided

2 medium carrots, thinly sliced

1 small sweet or yellow onion, chopped

4 cloves garlic, minced

1 14.5oz can low-sodium chicken broth

cup golden raisins

1/4 cup fresh mint or parsley, chopped

1. Cook noodles according to package directions.

2. Meanwhile. Combine flour, curry powder, salt, cayenne pepper and cinnamon in a plastic bag.

3. Add lamb, shake to coat.

4. Heat 1 tablespoon oil in a 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. Transfer lamb to plate or bowl; set aside.

7. Heat remaining teaspoon oil in same skillet over medium-low heat.

8. Add carrots and onion; cook 5 minutes, stirring occasionally.

9. Add garlic and reserved flour mixture; cook 1 minute, stirring occasionally.

10. Add broth and raisins; bring to a simmer.

11. Simmer uncovered 8 to10 minutes or until carrots are tender.

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

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

 

 

 

 

 

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