Indian-Style Lamb Curry With Rice Noodles

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Instead of serving this curry over the traditional bed of rice, try using rice noodles. which are more tender and better absorb the savory sauce.

Ingredients

• 1 1/4 pounds lamb stew meat, trimmed and cut into 1-inch cubes
• 1/4 teaspoon kosher salt
• 1/4 cup all-purpose flour
• 1 1/2 cups chopped onion
• 1 tablespoon minced peeled fresh ginger
• 2 garlic cloves, minced
• 1 tablespoon curry powder
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1/2 cup whipping cream
• 1/4 cup mango chutney
• 1 (14-ounce) cans fat-free, less sodium chicken broth
• 1 (15 1/2-ounce) can chickpeas, drained
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1/2 pound uncooked wide rice stick noodles
• 1/2 cup chopped fresh cilantro

Directions

1. Heat a nonstick Dutch oven over medium-high heat.
2. Sprinkle lamb with salt.
3. Add lamb to pan; sauté 4 minutes or until browned.
4. Lightly spoon flour into a dry measuring cup; level with a knife.
5. Add flour, onion, ginger, and garlic to lamb mixture; sauté 2 minutes.
6. Stir in curry, cumin, and coriander; cook 1 minute.
7. Add cream and next 4 ingredients; bring to a boil.
8. Reduce heat; simmer 1 hour.
9. Cook noodles in boiling water 5 minutes or until done.
10. Drain well.
11. Place 1 cup noodles in each of 8 soup bowls.
12. Spoon about 1 cup lamb mixture over each serving.
13. Top each serving with 1 tablespoon cilantro.

Yield: 8 servings