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

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Recipe Time

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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

Ingredients

  • 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

Preparation

  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.
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