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Indian-Style Lamb Curry with Rice Noodles

Yield 8 servings
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
  • 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

Nutrition 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

How to Make It

  1. Heat a nonstick Dutch oven over medium-high heat. Sprinkle lamb with salt. Add lamb to pan; sauté 4 minutes or until browned.

  2. 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.

  3. 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.