3
medium carrots, cut diagonally into 1-inch slices
Fresh cilantro leaves, if desired
Toasted sliced almonds, if desired
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Steps
1
Spray 5- to 6-quart slow cooker with cooking spray. Sprinkle lamb with 1/2 teaspoon of the cumin, the turmeric and salt. In 12-inch skillet, heat oil over medium-high heat. Add half of the lamb; cook 6 minutes, stirring occasionally, until browned on all sides. Remove lamb with slotted spoon; place in slow cooker. Repeat with remaining lamb.
2
Discard any remaining drippings from skillet, leaving brown particles in skillet. Add 1/2 cup of the broth to skillet, scraping to loosen particles; cook 1 minute. Pour into slow cooker. Stir in remaining 1/2 teaspoon cumin, remaining 1 cup broth, the onions, plums, honey, tomato paste and carrots.
3
Cover; cook on Low heat setting 8 hours or until lamb is tender. Sprinkle individual servings with cilantro and almonds.
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Nutrition Facts
Serving Size:1 Serving
Calories
450
Total Fat
22g
0%
Saturated Fat
9g
0%
Sodium
640mg
0%
Total Carbohydrate
34g
0%
Dietary Fiber
4g
0%
Protein
32g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Fruit; 1 Other Carbohydrate; 1 Vegetable; 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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