Curried Lamb and Carrots

Curried Lamb and Carrots
Photo by Oxmoor House

Ingredients

  • 1 ½ pounds lean boneless lamb, cut into 1-inch cubes
  • 1 ½ pounds lean boneless lamb, cut into 1-inch cubes
  • ¼ cup mango chutney
  • ¼ cup mango chutney
  • 1 tablespoon bottled minced garlic
  • 1 tablespoon bottled minced garlic
  • 2 tablespoons all-purpose flour
  • + 19 more ingredients
    • 2 tablespoons all-purpose flour
    • Cooking spray
    • Cooking spray
    • 1 (10-ounce) package couscous
    • 1 (10-ounce) package couscous
    • ¾ teaspoon salt
    • ¾ teaspoon salt
    • 1 tablespoon Thai seasoning (such as McCormick)
    • 1 tablespoon Thai seasoning (such as McCormick)
    • 6 carrots, cut into 1-inch pieces (about 7 cups)
    • 6 carrots, cut into 1-inch pieces (about 7 cups)
    • ½ cup apple cider
    • ½ cup apple cider
    • 2 teaspoons curry powder
    • 2 teaspoons curry powder
    • 1 (10-ounce) package frozen chopped onion
    • 1 (10-ounce) package frozen chopped onion
    • ¼ teaspoon freshly ground black pepper
    • ¼ teaspoon freshly ground black pepper

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 l...

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals »






Snooth Media Network