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Prep Time: 6 Minutes Cook Time: 485 Minutes |
Ready In: 491 Minutes Servings: 6 |
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Serve the lamb with additional chutney, if desired. Ingredients:
6 carrots, cut into 1-inch pieces (about 7 cups) |
1 (10-ounce) package frozen chopped onion |
2 tablespoons all-purpose flour |
1 1/2 pounds lean boneless lamb, cut into 1-inch cubes |
cooking spray |
1/2 cup apple cider |
1/4 cup mango chutney |
1 tablespoon bottled minced garlic |
1 tablespoon thai seasoning (such as mccormick) |
2 teaspoons curry powder |
3/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 (10-ounce) package couscous |
Directions:
1. Place carrot and onion in a 4-quart electric slow cooker.
2. 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.
3. Reduce heat setting to low; cook 7 hours. Remove lid, and stir mixture.
4. Prepare couscous according to package directions, omitting salt and fat.
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