Indian-Style Lamb Curry with Rice Noodles |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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 |
Directions:
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.
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