Harps Recipes
http://www.harpsfood.com/Recipes/Detail/3668/
Slow Cooker Moroccan Lamb and Rice
Customer Rating:
2 Ratings 2Comments
Yield: 4 servings
Ingredients
| 1 | pound | boneless lamb, cut into 1- inch pieces | |
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| 1 | large apple, cored and sliced into 8 wedges | ||
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| 1 | package | (6.9 ounce) rice and vermicelli mix with chicken seasonings | |
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| 1 1/2 | cups | chicken broth | |
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| 1 | teaspoon | curry powder | |
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| 1/4 | cup | raisins | |
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| 1/4 | cup | slivered almonds (garnish) | |
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Directions:
In 3 to 4 quart slow cooker, combine lamb, apple wedges, seasoning packet from rice mix, broth and curry powder; mix well. Cover and cook on LOW setting for 7 to 9 hours.
About 25 minutes before serving, add rice and raisins; mix well. Cover and cook on HIGH setting for 20 minutes or until rice is tender. Garnish with almonds before serving.
Harps Recipes
http://www.harpsfood.com/Recipes/Detail/3668/
Customer Comments
Tashia S Manchester, CT
“Excellent and so easy! The lamb was so tender and the curry gave it the right amount of kick. I added golden raisins instead of normal dark rasins and they added a nice change. Highly recommended. ”
Anon.
“If you don't like lamb, use venison. Works great.”
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