Curried Lamb Stew with Carrots

Curried Lamb Stew with Carrots
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  • Salt and pepper
  • ½ cup golden raisins
  • 6 carrots, peeled and cut into chunks
  • 3 cups canned low-sodium chicken broth
  • ¼ cup all-purpose flour
  • 3 teaspoons curry powder
  • 4 pounds boneless lean lamb, from shoulder or leg, cut into 2-inch pieces
  • + 2 more ingredients
    • 1 onion, chopped
    • 3 tablespoons vegetable oil

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...

View full recipe at My Recipes


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