Golden Lamb Curry Noodles
Tender chunks of lamb are enveloped in a cinnamon scented curry sauce in this delightfully fragrant dish. Golden raisins add just a hint of sweetness and it is all served over a bed of noodles.
3 tbsp. all-purpose flour
1 tbsp. curry powder
1⁄2 tsp. salt
1⁄4 tsp. cayenne pepper
1⁄8 tsp. cinnamon
11⁄2 lb. leg of lamb, trimmed, boneless, 1-in. cubes
11⁄2 tbsp. olive oil, divided
2 medium carrots, thinly sliced
1 small yellow onion, chopped
4 cloves garlic, minced
1 14.5-oz. can low-sodium chicken broth
1⁄2 cup golden raisins
12 oz. wide egg noodles, cooked, drained
1⁄4 cup mint or parsley, chopped
- In a large bowl, combine dry ingredients; dredge lamb in mixture and reserve.
- In large skillet, heat oil and brown lamb, 5-6 min. Set aside.
- In same skillet, heat remaining oil and cook carrots and onion 5 min. Add garlic and remaining flour mixture and cook 1 min., stirring occasionally.
Add broth and raisins; simmer 8-10 min. Stir in lamb; simmer 4-5 min. until sauce thickens. Serve over noodles; garnish with mint or parsley.