Curried Lamb And Carrots

• 6 carrots, cut into 1-inch pieces (about 7 cups)
• 1 (10-ounce) package frozen chopped onion
• 2 tablespoons all-purpose flour
• 1 1/2 pounds lean boneless lamb, cut into 1-inch cubes
• Cooking spray
• 1/2 cup apple cider
• 1/4 cup mango chutney
• 1 tablespoon bottled minced garlic
• 1 tablespoon Thai seasoning (such as McCormick)
• 2 teaspoons curry powder
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 (10-ounce) package couscous

1. Place carrot and onion in a 4-quart electric slow cooker.
2. Place flour in a zip-top plastic bag; add lamb. Seal and shake to coat. Heat a large nonstick skillet over medium-high heat until hot. Coat with cooking spray; add lamb, and cook, stirring often, 5 minutes or until lightly browned. Place lamb, cider, and next 6 ingredients in slow cooker. Cover with lid; cook on high-heat setting 1 hour.
3. Reduce heat setting to low; cook 7 hours. Remove lid, and stir mixture.
4. Prepare couscous according to package directions, omitting salt and fat.

carrots, onion, flour, lamb, cooking spray, apple cider, mango, garlic, curry powder, salt, freshly ground black pepper, couscous

Taken from www.myrecipes.com/recipe/curried-lamb-carrots (may not work)