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 of the oil in large, non-stick skillet over medium-high heat until hot. Add lamb, reserving any remaining flour mixture, in bag. Cook 5-6 minutes, or until lamb is well-browned. Transfer lamb to plate or bowl; set aside.

4. Heat remaining 1/2 tablespoon of oil in same skillet over medium-low heat. Add carrots and onions; 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, 8-10 minutes, or until carrots are tender.

5. Stir in lamb; simmer 4-5 minutes, or until lamb is heated through and sauce thickens.

6. Drain noodles; top with lamb mixture and sprinkle with mint or parsley.

milligrams cholesterol, 459 milligrams sodium, 20% calories from fat, 38.9 grams protein, 89.5 grams carbohydrates.