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Curried Lamb Noodles
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Submitted by:
Jimmy |
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This is a great pasta dish that I love to make, there is a great depth of flavor. |
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INGREDIENTS:
- 12 ounces , Wide Egg Noodles
- 3 tablespoon(s) , Flour
- 1 tablespoon(s) , Curry Powder
- 1/2 teaspoon(s) , Salt
- 1/4 teaspoon(s) , Cayenne Pepper
- 1/8 teaspoon(s) , Cinnamon
- 1 1/2 pound(s) , Boneless Leg of Lamb Trimmed and Cubed
- 1 1/2 teaspoon(s) , Olive Oil
- 2 medium , Carrots Thinly Sliced
- 1 small , Onion Chopped
- 4 large , Garlic Cloves Minced
- 1 can(s) , Low Sodium Chicken Broth
- 1/2 cup(s) , Golden Raisins
- 1/4 cup(s) , Fresh Mint Chopped
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| Instructions: |
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. 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.
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. |
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