Moroccan Lamb and Rice

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lb. boneless lamb, cut into 1-inch pieces, or 1 lb. lamb stew meat

small apple, shredded

(6.9-oz.) pkg. rice and vermicelli mix with chicken seasonings

1 1/2

cups chicken broth

teaspoon curry powder

1/4

cup raisins

1/4

cup slivered almonds

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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.

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

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Nutrition Information

3 Starch; 1/2 Fruit; 3 1/2 Other Carbohydrate; 3 Lean Meat;

*Percent Daily Values are based on a 2,000 calorie diet.