Serve the lamb with additional chutney, if desired.
Oxmoor House JANUARY 2003
Place carrot and onion in a 4-quart electric slow cooker.
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.
Reduce heat setting to low; cook 7 hours. Remove lid, and stir mixture.
Prepare couscous according to package directions, omitting salt and fat.
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