Recipe - Golden Lamb Curry Noodles

12 ounce Wide egg noodles
3 tablespoon Allpurpose flour
1 tablespoon Curry powder
One half teaspoon Salt
One fourth teaspoon Cayenne pepper
1/8 teaspoon Cinnamon
1 One half tablespoon Olive or vegetable oil;
divided use
2 Medium carrots; thinly
cut or sliced up
1 Small sweet or yellow onion;
chopped
4 Garlic; minced
1 Lowsodium chicken broth
One half cup Golden raisins
One fourth cup Fresh mint or parsley;
chopped
1 One half Boneless leg of lamb; cut
into 1 inch pieces

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, nonstick skillet over
mediumhigh heat until hot. Add lamb, reserving any remaining flour
mixture, in bag. Cook 56 minutes, or until lamb is wellbrowned. Transfer
lamb to plate or bowl; set aside.

4. Heat remaining One half tablespoon of oil in same skillet over mediumlow
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, 810 minutes,
or until carrots are tender.

5. Stir in lamb; simmer 45 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 MMRecipes Digest by Jack Elvis jackelvis@moonlink.net on Apr
11, 1998