[CH] Tonight's dinner recipe & review
Christopher E. Eaves (cea260@airmail.net)
Mon, 28 Jun 1999 21:00:55 -0500
I finally installed MC 5 last night & did a search for lamb recipes. I found
this in the Betty Crocker Weekend Gourmet cookbook included in MC5. The only
changes I made were to use HOT Madras Curry powder & in place of the olive
oil I used my homemade Habanero olive oil. It was very good & definitely
going to be a regular around this house!
Christopher E. Eaves
Fort Worth, Texas
* Exported from MasterCook *
Golden Lamb Curry Noodles
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Lamb Main Dishes
National Pasta Association Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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.
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 444 Calories (kcal); 14g Total Fat; (27% calories from fat);
23g Protein; 60g Carbohydrate; 93mg Cholesterol; 253mg Sodium
Food Exchanges: 3 Grain(Starch); 2 Lean Meat; 1 Vegetable; 1/2 Fruit; 1 Fat;
0 Other Carbohydrates