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• 12 oz. Wide Egg Noodles, uncooked
• 3 tbsp. all-purpose flour
• 1 tbsp. curry powder
• 1/2 tsp. salt
• 1/4 tsp. cayenne pepper
• 1/8 tsp. cinnamon
• 1 1/2 pounds well-trimmed boneless leg of lamb, cut into 1-inch pieces
• 1 1/2 tbsp. olive or vegetable oil, divided
• 2 medium carrots, thinly sliced
• 1 small sweet or yellow onion, chopped
• 4 cloves garlic, minced
• 1 14.5-oz. 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.
Recipe & Photo courtesy of the National Pasta Association
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