Moroccan Lamb and Rice

Customer Rating: Recipe Rated Four Stars

2 Ratings    2 Comments

Yield: 4 servings

Ingredients

1 lb. boneless lamb, cut into 1-inch pieces
1 small apple, shredded
1 pkg. (6.9 oz.) rice and vermicelli mix with chicken seasonings
1 1/2 cups chicken broth
1 teaspoon curry powder
1/4 cup raisins
1/4 cup slivered almonds

Directions:

In 3 to 4 quart slow cooker, combine lamb, apple, seasoning packet from rice mix, broth and curry powder; mix well. Cover and cook on low setting for 7-9 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.

Customer Comments

Recipe Rated Four Stars

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. ”

Recipe Rated Four Stars

Anon.

“If you don't like lamb, use venison. Works great.”

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