Indian-Style Lamb Curry with Rice Noodles

Cooking Light
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.
8 servings


+ Add To Shopping List
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 1/2-ounce) can chickpeas (garbanzo beans), drained
1 (14.5-ounce) can diced tomatoes, undrained
1/2 pound wide rice stick noodles (bánh pho)
1/2 cup chopped fresh cilantro


Heat a nonstick Dutch oven over medium-high heat. Sprinkle lamb with salt. Add lamb to pan; sauté 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; sauté 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.

Created date

March 2003

Nutritional Information

Calories 387
Caloriesfromfat 25 %
Fat 10.7 g
Satfat 4.9 g
Monofat 3.5 g
Polyfat 1.1 g
Protein 21.5 g
Carbohydrate 51.1 g
Fiber 3.5 g
Cholesterol 67 mg
Iron 4.6 mg
Sodium 543 mg
Calcium 83 mg