| 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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