In this recipe
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Notta Pasta Rice Linguine
This rice noodle makes the perfect alternative to wheat linguine to make a delicious gluten-free dish.
Lamb and Asparagus Curry Notta Pasta
Succulent spring lamb and asparagus team up with Notta Pasta in this spicy Indian Curry.
4-6 servings
25-30 minutes to assemble
15 minutes to cook
Total time: 40-45 minutes
2 lbs boneless leg of lamb
Salt and pepper
2 tablespoons butter
1-lb bunch asparagus trimmed and cut into 1” pieces
1 medium red onion, sliced
1 tablespoon (each) minced garlic and ginger
1 tablespoon ground curry*
1/2 teaspoon crushed red pepper flakes
1-13.5 oz can A Taste of Thai Coconut Milk
1 tablespoon almond butter
Optional: chopped cilantro
*We used a generic curry for our test, but Madras curry or Garam Masala would also work well.
1. | Put a large pot of water on to boil. |
2. | Trim fat from lamb and cut into bite size pieces. Salt and pepper on all sides. |
3. | In a large skillet, melt butter over a medium–high heat and sauté lamb until just cooked. Add asparagus and sauté 2 minutes. Transfer ingredients to bowl and cover. |
4. | In unwashed skillet, sauté onions, garlic and ginger until onions start to brown. Add curry and pepper flakes. Stirring, cook 1 minute. |
5. | Add 1/2 can coconut milk and mix in almond butter until smooth. Add remaining coconut milk. |
6. | Add lamb and asparagus to skillet. Stir to combine and turn down to a low simmer. |
7. | Meanwhile, boil Notta Pasta according to box directions. Drain and rinse quickly. Add to skillet and toss well. Sprinkle with cilantro, if desired, and serve immediately. |
Lamb and Asparagus Curry Notta Pasta
Nutrition Facts:*
CALORIES: 990
FAT: 62g
CHOLESTEROL: 170mg
SODIUM: 240mg
CARBS: 58g
PROTEIN: 49g
*Nutrition Facts are estimates only. For questions or specific information, email facts@andreprost.com