CALORIES           480

                  PROTEIN            34 g

                  CHOLESTEROL      78 mg

                  TOTAL FAT          13 g

                  SATURATED FAT    3 g

                  SODIUM             410 mg

1 1/4 LBS.
lean lamb (from the leg or loin), trimmed of fat and cut into
3/4 -inch cubes

2 TEASPOONS
safflower oil

1 GREEN PEPPER
seeded, deribbed and cut into 1 -inch squares

1 ONION
cut into 1 -inch cubes

1/4 TEASPOON
salt

1/8 TEASPOON
white pepper

1 LARGE CARROT
cut into 1 -inch pieces

2 TEASPOONS
caraway seeds cayenne pepper

1 1/2 CUPS
unsalted chicken stock

1 CUP
McArthur buttermilk

1 1/2 TABLESPOONS
cornstarch

1/2 LB
dried egg noodles

Heat the oil in a large saucepan set over medium heat. Add the green pepper and onion and cook them, stirring frequently, until the onion is translucent - about 5 minutes. Add the lamb, salt, some white pepper, the carrot pieces, the caraway seeds, a pinch of cayenne pepper and the stock; bring the liquid to a simmer.

Mix the McArthur buttermilk and cornstarch in a small bowl, then whisk them into the simmering liquid, Partly cover the saucepan and simmer the lamb until tender - abut 45 minutes.

Add the noodles to 3 quarts of boiling water with 1 1/2 teaspoons of salt. Start testing the noodles after 6 minutes and cook them until they are al dente. Drain the noodles and transfer them to a serving dish. Top the noodles with the lamb and serve at once.