Preparation

• 1 Cook noodles according to package directions. 2 Meanwhile, combine flour, curry powder, salt, cayenne pepper and cinnamon in a plastic or paper bag. Add lamb; shake to coat.3 Heat 1 tablespoon oil in large non-stick skillet over medium-high heat until hot. Add lamb, reserving any remaining flour mixture in bag.4 Cook 5 to 6 minutes, or until lamb is well-browned. Transfer lamb to plate or bowl; set aside.5 Heat remaining 1/2 tablespoon oil in same skillet over medium-low heat. Add carrots and onion; cook 5 minutes, stirring occasionally.6 Add garlic and reserved flour mixture; cook 1 minute, stirring occasionally. 7 . Add broth and raisins; bring to a simmer. Simmer uncovered 8 to 10 minutes or until carrots are tender. 8 Stir in lamb; simmer 4 to 5 minutes or until lamb is heated through and sauce thickens. 9 Drain noodles; top with lamb mixture and sprinkle with mint or parsley.
• Source: National Pasta Association