Curried Lamb and Carrots

Photo: Oxmoor House

Serve the lamb with additional chutney, if desired.

Yield: 6 servings (serving size: 3/4 cup lamb mixture and 3/4 cup couscous)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 447
  • Calories from fat: 18%
  • Fat: 8.8g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 1g
  • Protein: 30g
  • Carbohydrate: 60.2g
  • Fiber: 5.7g
  • Cholesterol: 73mg
  • Iron: 3.6mg
  • Sodium: 773mg
  • Calcium: 60mg


  • 6 carrots, cut into 1-inch pieces (about 7 cups)
  • 1 (10-ounce) package frozen chopped onion
  • 2 tablespoons all-purpose flour
  • 1 1/2 pounds lean boneless lamb, cut into 1-inch cubes
  • Cooking spray
  • 1/2 cup apple cider
  • 1/4 cup mango chutney
  • 1 tablespoon bottled minced garlic
  • 1 tablespoon Thai seasoning (such as McCormick)
  • 2 teaspoons curry powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 (10-ounce) package couscous


  1. Place carrot and onion in a 4-quart electric slow cooker.
  2. Place flour in a zip-top plastic bag; add lamb. Seal and shake to coat. Heat a large nonstick skillet over medium-high heat until hot. Coat with cooking spray; add lamb, and cook, stirring often, 5 minutes or until lightly browned. Place lamb, cider, and next 6 ingredients in slow cooker. Cover with lid; cook on high-heat setting 1 hour.
  3. Reduce heat setting to low; cook 7 hours. Remove lid, and stir mixture.
  4. Prepare couscous according to package directions, omitting salt and fat.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Curried Lamb and Carrots Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy