Curried Lamb and Carrots

Curried Lamb and Carrots
Photo by Oxmoor House


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

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...

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