Moroccan Lamb and Rice

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.

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

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.