Curried Lamb and Carrots

Curried Lamb and Carrots Photo: Oxmoor House


  • 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


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 lamb, cider, and next 6 ingredients in slow cooker. Cover with lid; cook on high-heat setting 1 hour.

Reduce heat setting to low; cook 7 hours. Remove lid, and stir mixture.

Prepare couscous according to package directions, omitting salt and fat.

  • Prep Time:
  • Cook Time:

  • Serve the lamb with additional chutney, if desired.
  • Yield: 6 servings (serving size: 3/4 cup lamb mixture and 3/4 cup couscous)

Nutritional Information

Calories per serving: 447
Caloriesfromfat per serving: 18%
Fat per serving: 8.8g
Saturated fat per serving: 3.2g
Monounsaturated fat per serving: 3.4g
Polyunsaturated fat per serving: 1g
Protein per serving: 30g
Carbohydrate per serving: 60.2g
Fiber per serving: 5.7g
Cholesterol per serving: 73mg
Iron per serving: 3.6mg
Sodium per serving: 773mg
Calcium per serving: 60mg

Good to Know

You'll wow your guests with this flavor-packed lamb dish. Choose whole-wheat cous cous or quinoa for a healthier, more filling alternative. Lamb is a great source of protein, but enjoy in moderation, as it's high in saturated fat.
Cooking Light Superfast Suppers