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
How to Make It
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.
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