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free recipes >
beef, pork and lamb >
recipe |
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| Golden Lamb Curry Noodles |
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| 12 oz |
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Wide Egg Noodles, uncooked |
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| 3 Tbs |
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all-purpose flour |
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| 1 Tbs |
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curry powder |
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| 1/2 tsp |
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salt |
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| 1/4 tsp |
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cayenne pepper |
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| 1/8 tsp |
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cinnamon |
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| 1 1/2 lbs |
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well-trimmed boneless leg of lamb, cut into 1-inch pieces |
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| 1 1/2 Tbs |
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olive or vegetable oil, divided |
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| 2 |
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medium carrots, thinly sliced |
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| 1 |
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small sweet or yellow onion, chopped |
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| 4 |
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cloves garlic, minced |
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| 1 |
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14.5-oz. can low-sodium chicken broth |
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| 1/2 cup |
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golden raisins |
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| 1/4 cup |
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chopped fresh mint or parsley |
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| 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. |
| 4 |
Drain noodles; top with lamb mixture and sprinkle with mint or parsley. |
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| Servings: 6 |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information provided by the recipe author. |
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| Amount Per Serving |
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| Calories |
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480.00 |
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% Daily Value |
| Total Fat 13.00g |
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20% |
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| Saturated Fat 3.00g |
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15% |
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| Cholesterol 105.00mg |
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35% |
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| Sodium 290.00mg |
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12% |
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| Potassium 0.00mg |
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0% |
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| Carbohydrates 58.00mg |
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19% |
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| Protein 33.00g |
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66% |
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| Recipe Type |
| Main Dish, Pasta |
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| Recipe Source |
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