Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

12 oz Wide egg noodles
3 tb All-purpose flour
1 tb Curry powder
1/2 ts Salt
1/4 ts Cayenne pepper
1/8 ts Cinnamon
1 1/2 tb Olive or vegetable oil;
-divided use
2 Medium carrots; thinly
-sliced
1 Small sweet or yellow onion;
- chopped
4 Garlic; minced
1 Low-sodium chicken broth
1/2 c Golden raisins
1/4 c Fresh mint or parsley;
-chopped
1 1/2 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, non-stick skillet over
medium-high heat until hot. Add lamb, reserving any remaining flour
mixture, in bag. Cook 5-6 minutes, or until lamb is well-browned.
Transfer lamb to plate or bowl; set aside.

4. Heat remaining 1/2 tablespoon of oil in same skillet over
medium-low 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, 8-10 minutes, or until carrots are tender.

5. Stir in lamb; simmer 4-5 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

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