Moroccan Lamb and Rice

written by CrockPot Cooking | July 19, 2013

Ingredients

1 pound boneless lamb # cut into 1″ pieces
1 small apple # shredded
1 6.9oz package rice and vermicelli mix with chicken season
1 1/2 cups chicken broth
1 teaspoon curry powder
1/4 cup raisins
1/4 cup slivered almonds

Directions

In 3 1/2 to 4-quart slow cooker, combine lamb, apple, seasoning packet from rice mix, broth and curry powder; mix well.

Cover; cook on low setting for 7 to 9 hours.

About 25 minutes before serving, add rice and raisins; mix well. Cover; cook on high setting for an additional 20 minutes or until rice is tender. Garnish with almonds.