Curried Lamb Stew with Carrots

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Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 426
  • Fat: 18g
  • Saturated fat: 5g
  • Protein: 48g
  • Carbohydrate: 17g
  • Fiber: 2g
  • Cholesterol: 147mg
  • Sodium: 534mg

Ingredients

  • 4 pounds boneless lean lamb, from shoulder or leg, cut into 2-inch pieces
  • Salt and pepper
  • 3 tablespoons vegetable oil
  • 1 onion, chopped
  • 3 teaspoons curry powder
  • 1/4 cup all-purpose flour
  • 3 cups canned low-sodium chicken broth
  • 6 carrots, peeled and cut into chunks
  • 1/2 cup golden raisins

Preparation

  1. Pat lamb dry and season on all sides with salt and pepper. Warm oil in a skillet over medium-high heat. Add lamb and cook, turning often, until browned on all sides, 5 to 7 minutes. (Work in batches if necessary. Do not overcrowd skillet or lamb will not brown properly.) Transfer to a slow cooker.
  2. Add onions to skillet and cook, stirring often, until slightly softened, about 3 minutes. Sprinkle curry powder and flour over onions. Cook, stirring, 1 to 2 minutes. (Mixture will be very dry.) Pour in broth, increase heat to high and bring to a boil. Stir to scrape up any browned bits on bottom of skillet. Pour liquid in skillet over lamb in slow cooker. Cover and cook on high for 2 hours. Add carrots and raisins and cook 1 hour longer.
  3. Use a slotted spoon to transfer lamb to a serving platter and surround with carrots and raisins. Taste sauce and add salt and pepper as needed. Spoon sauce over lamb and serve at once.
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