Name: Curried Lamb and Carrots
Prep time: 6 min
Cook time: 8 h 5 min
Total time: 8 h 11 min
Yield: 6 servings (serving size: 3/4 cup lamb mixture and 3/4 cup couscous)
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

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.

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Curried Lamb and Carrots

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