Indian-Style Lamb Curry With Rice Noodles Recipe

Name: Indian-Style Lamb Curry With Rice Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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 (banh pho); 1/2 cup chopped fresh cilantro

Servings: persons

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 (banh pho)
1/2 cup chopped fresh cilantro

1
Heat a nonstick Dutch oven over medium-high heat. Sprinkle lamb with salt. Add lamb to pan; saute 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; saute 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.

1024

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Indian-Style Lamb Curry With Rice Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Indian-Style Lamb Curry With Rice Noodles

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