Indian-Style Lamb Curry with Rice Noodles

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.

Yield: 8 servings

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

Preparation

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.

Nutritional Information

Calories:

387 (25% from fat)

Fat:

10.7g (sat 4.9g,mono 3.5g,poly 1.1g)

Protein:

21.5g

Carbohydrate:

51.1g

Fiber:

3.5g

Cholesterol:

67mg

Iron:

4.6mg

Sodium:

543mg

Calcium:

83mg