Be sure to serve plenty of pita bread to go along with this zesty lamb dish.
Ingredients
- 2 pounds boneless lamb shoulder roast
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 1 (6-ounce) package long grain and wild rice mix
- 1 cup dried apricots
- ½ cup raisins
- ½ cup dried tart cherries
- 2 medium yellow summer squash, cut into 1-inch pieces (2½ cups)
- 1 (8-ounce) package fresh mushrooms, halved or quartered
- ½ tsp coarsely ground black pepper
- ¼ tsp ground cinnamon
- 1/8 to ¼ tsp cayenne pepper
- 1½ cups water
How to Make It
- Trim fat from lamb. Cut meat into 1-inch pieces. In a large skillet, brown meat, half at a time, in hot oil over medium heat. Transfer meat to a 4½ or 5 quart slow cooker. Layer in order: onion, garlic, ginger, rice mix and contents of seasoning packet, dried apricots, raisins, dried cherries, squash, and mushrooms, Sprinkle with black pepper, cinnamon, and cayenne pepper; pour the water over all.
- Cover and book on low-heat setting for 8 to 9 hours or on low-heat setting for 4 to 4½ hours.
- Stir gently before serving.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 472 kcal Calories from Fat: 108 kcal |
|
% Daily Value*
|
| Total Fat 12 g 34% |
Saturated Fat 3 g 15% |
Trans Fat 0.0 g |
Cholesterol 95 mg 32% |
Sodium 505 mg 8% |
carbohydrates 58 g 45% |
Dietary Fiber 5 g 13% |
Protein 37 g 74% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |
