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Golden Lamb Curry Noodles
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    Golden Lamb Curry Noodles

  • 12 ounces Wide Egg Noodles -- uncooked
  • 3 tablespoons all-purpose flour
  • 1 tablespoon curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon cinnamon
  • 1 1/2 pounds well-trimmed boneless leg of lamb -- cut into 1-inch pieces
  • 1 1/2 tablespoons olive oil -- divided
    OR
  • 1 1/2 tablespoons vegetable oil -- divided
  • 2 medium carrots -- thinly sliced
  • 1 small sweet or yellow onion -- chopped
  • 4 cloves garlic -- minced
  • 1 14.5-ounce can low-sodium chicken broth
  • 1/2 cup golden raisins
  • 1/4 cup chopped fresh mint or parsley
  • 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.

    From: National Pasta Association, Via: Chile Head Mailing List
    Posted By: Christopher E. Eaves, cea260@airmail.net
    Post Date: Mon, 28 Jun 1999

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