Golden Lamb Curry Noodles

June 19 00:00 2003 Print This Article
Golden Lamb Curry Noodles

Yield: 6 servings


  • 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 pounds well-trimmed boneless leg of lamb, cut into 1-inch pieces
  • 1-1/2 tbsp. olive or vegetable oil, divided
  • 2 medium carrots, thinly sliced
  • 1 small sweet or yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 (14.5-oz.) can low-sodium chicken broth
  • 1/2 cup golden raisins
  • 1/4 cup chopped fresh mint or parsley


  1. Cook noodles according to package directions. Meanwhile, combine flour, curry powder, salt, cayenne pepper and cinnamon in a plastic or paper bag. Add lamb; shake to coat.
  2. Heat 1 tablespoon oil in large non-stick skillet over medium-high heat until hot. Add lamb, reserving any remaining flour mixture in bag. Cook 5 to 6 minutes, or until lamb is well-browned. Transfer lamb to plate or bowl; set aside.
  3. Heat remaining 1/2 tablespoon oil in same skillet over medium-low heat. Add carrots and onion; 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 to 10 minutes or until carrots are tender. Stir in lamb; simmer 4 to 5 minutes or until lamb is heated through and sauce thickens. Drain noodles; top with lamb mixture and sprinkle with mint or parsley.

    Nutritional Information Per Serving:
    Calories: 480
    Protein: 33 g
    Carbohydrate: 58 g
    Cholesterol: 105 mg
    Fat: 13 g
    Sodium: 290 mg

Source: National Pasta Association

Related Links

  Article "tagged" as: