| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Vegetables | Lamb | 6 | Servings | |
INGREDIENTS
| 12 | oz | Wide egg noodles |
| 3 | tb | All-purpose flour |
| 1 | tb | Curry powder |
| 1/2 | ts | Salt |
| 1/4 | ts | Cayenne pepper |
| 1/8 | ts | Cinnamon |
| 1 1/2 | tb | 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 | c | Golden raisins |
| 1/4 | c | Fresh mint or parsley; chopped |
| 1 1/2 | Boneless leg of lamb; cut into 1 inch pieces |
INSTRUCTIONS
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 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. 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, 14.6 grams fat, 167 milligrams cholesterol, 459 milligrams sodium, 20% calories from fat, 38.9 grams protein, 89.5 grams carbohydrates. Contributor: Orange County Register: National Pasta Association Preparation Time: oz Posted to MM-Recipes Digest by Jack Elvis <jackelvis@moonlink.net> on Apr 11, 1998
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