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.

How to Make It

Step 1

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

Step 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.

Step 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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