|12 oz wide egg noodles|
|3 tbsp all-purpose flour|
|1 tbsp curry powder|
|1/2 tsp salt|
|1/4 tsp cayenne pepper|
|1 1/2 lb well-trimmed boneless leg of lamb • cut into 1-inch pieces|
|1 1/2 tbsp oil|
|2 carrots • thinly sliced|
|1 yellow onion • chopped|
|4 garlic clove • minced|
|14 1/2 oz low-sodium chicken broth|
|1/2 cup golden raisins|
|1/4 cup fresh mint or parsley|
Cook noodles. Meanwhile, combine flour, curry powder, salt, cayenne pepper and cinnamon in a plastic or paper bag. Add lamb; shake to coat.
Heat 1 tablespoon oil in large non-stick skillet over medium-high heat until hot. Add lamb, reserving any remaining flour mixture in bag. Cook 5 to 6 minutes, or until lamb is well-browned. Transfer lamb to plate or bowl; set aside.
Heat remaining 1/2 tablespoon oil in same skillet over medium-low heat. Add carrots and onion; cook 5 minutes, stirring occasionally. Add garlic and reserved flour mixture; cook 1 minute, stirring occasionally. Add broth and raisins; bring to a simmer. Simmer uncovered 8 to 10 minutes or until carrots are tender. Stir in lamb; simmer 4 to 5 minutes or until lamb is heated through and sauce thickens. Drain noodles; top with lamb mixture and sprinkle with mint or parsley.