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Moroccan Lamb and Rice

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  • Prep 10 min
  • Total 9 hr 30 min
  • Ingredients 7
  • Servings 4
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Treat your family to a hearty meal by serving slow-cooked lamb and rice. Perfect if you love Moroccan cuisine.
Updated Jun 30, 2010
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Ingredients

  • 1 lb. boneless lamb, cut into 1-inch pieces, or 1 lb. lamb stew meat
  • 1 small apple, shredded
  • 1 (6.9-oz.) pkg. 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

Steps

  • 1
    In 3 1/2- to 4-quart slow cooker, combine lamb, apple, seasoning packet from rice mix, broth and curry powder; mix well.
  • 2
    Cover; cook on low setting for 7 to 9 hours.
  • 3
    About 25 minutes before serving, add rice and raisins; mix well. Increase heat setting to high; cover and cook an additional 20 minutes or until rice is tender. Sprinkle individual servings with almonds.

Tips from the Pillsbury Kitchens

  • tip 1
    For an authentic Moroccan touch, complement the meal with warm pita bread, hummus and a side of mango chutney.

Nutrition Information

430 Calories, 12g Total Fat, 31g Protein, 50g Total Carbohydrate, 11g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
430
Calories from Fat
110
Total Fat
12g
18%
Saturated Fat
3g
15%
Cholesterol
75mg
25%
Sodium
1260mg
53%
Total Carbohydrate
50g
17%
Dietary Fiber
4g
16%
Sugars
11g
Protein
31g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
2%
2%
Calcium
6%
6%
Iron
25%
25%
Exchanges:
3 Starch; 1/2 Fruit; 3 1/2 Other Carbohydrate; 3 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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