Curried Lamb and Carrots
- Prep Time:
- Cook Time:
- 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
Preparation
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.
Nutritional Information
| Calories per serving: | 447 |
|---|---|
| Calories from fat: | 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 |
| Carbohydrates 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 |
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