Sentry Foods Recipes

Slow Cooker Moroccan Lamb and Rice

Customer Rating: Recipe Rated Four Stars

2 Ratings    2 Comments

Yield: 4 servings


1 pound boneless lamb, cut into 1- inch pieces
1 large apple, cored and sliced into 8 wedges
1 package (6.9 ounce) 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 (garnish)


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.

Please note that some ingredients and brands may not be available in every store.

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


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

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