Indian-Style Lamb Curry with Rice Noodles

By mdyess

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
• 2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
• 1 (15 l/2-ounce) can chickpeas (garbanzo beans), drained
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1/2 pound wide rice stick noodles (banh pho)
• 1/2 cup chopped fresh cilantro

Preparation

Step 1

Heat a nonstick Dutch oven over medium-high heat. Sprinkle lamb with salt. Add lamb to pan;
saute 4 minutes or until browned.
Lightly spoon flour into a dry measuring cup; level with a knife. Add flour, onion, ginger, and
garlic to lamb mixture; saute 2 minutes. Stir in curry, cumin, and coriander; cook 1 minute. Add
cream and the next 4 ingredients (cream through tomatoes); bring to a boil. Reduce heat;
simmer 1 hour.
Cook noodles in bOiling water 5 minutes or until done. Drain well. Place 1 cup noodles in each of
8 soup bowls. Spoon about 1 cup lamb mixture over each serving. Top each serving with 1
tablespoon cilantro.
Yield: 8 servings
CALORIES 387 (25% from fat); FAT 10.7g (sat 4.9g,mono 3.5g,poly 1.1g); PROTEIN 21.5g;
CHOLESTEROL 67mg; CALCIUM 83mg; SODIUM 543mg; FIBER 3.5g; IRON 4.6mg;
CARBOHYDRATE 51.1g