Dissmore's IGA Recipes


Slow Cooker Moroccan Lamb and Rice

Customer Rating: Recipe Rated Four and a Half Stars

3 Ratings    3 Comments

Yield: 4 servings



In 3 to 4 quart slow cooker, combine lamb, apple wedges, seasoning packet from rice mix, broth and curry powder; mix well. Cover and cook on LOW setting for 7 to 9 hours.

About 25 minutes before serving, add rice and raisins; mix well. Cover and cook on HIGH setting for 20 minutes or until rice is tender. Garnish with almonds before serving.

Please note that some ingredients and brands may not be available in every store.

Customer Comments

Recipe Rated Four and a Half Stars

Tashia S Manchester, CT

“Excellent and so easy! The lamb was so tender and the curry gave it the right amount of kick. I added golden raisins instead of normal dark rasins and they added a nice change. Highly recommended. ”

Recipe Rated Four and a Half Stars


“If you don't like lamb, use venison. Works great.”

Recipe Rated Four and a Half Stars

Molly I

“This is so easy! I had a little trouble the first go-round with getting the rice tender enough. The 2nd time, I added more water about an hour before dinnertime, and it came out perfect! My boyfriend, who had never had lamb, almost refused to even try this. I made him try a bite, and the next thing I knew, there weren't even leftovers for lunch the next day. This is on our menu at least once a month. I don't use raisins or almonds, though, but it tastes fantastic!”

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