In a 4- to 6-quart slow cooker, mix together the lamb, carrots, onion, apricots, olives, garlic, flour, paprika, cumin, cinnamon, ginger, 1 teaspoon salt, ¼ teaspoon pepper, and ½ cup water.
Cover and cook until the lamb and vegetables are tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).
Ten minutes before serving, cook the couscous according to the package directions. Serve the lamb on the couscous with the pistachios, cilantro, and lemon wedges.
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|Serving Size: 1 Serving (340g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 313 (44%)|
|Amt Per Serving||% DV|
|Total Fat 34.8g||46 %|
|Saturated Fat 14.1g||71 %|
|Monounsaturated Fat 14.7g|
|Polyunsanturated Fat 3g|
|Cholesterol 120.8mg||37 %|
|Sodium 304.5mg||11 %|
|Potassium 776.8mg||20 %|
|Total Carbohydrate 57.5g||17 %|
|Dietary Fiber 6.1g||25 %|
|Sugars, other 51.4g|
|Protein 38g||54 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 704
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