Crockpot: Curried Lamb Stew with Carrots

1 pound lamb stew meat, cut into 2" pieces
salt and pepper, to taste
1 1/2 Tbsp. Canola oil
1/2 med. onion, chopped
1 1/2 tsp curry powder
1/8 cup all-purpose flour
1 1/2 cups canned low sodium chicken broth
3 carrots, peeled and cut into chunks
1/4 cup golden raisins

If lamb stew meat is not already cut up, prepare it by cutting in 2" pieces. Pat lamb dry and season all sides with salt and pepper. Warm oil in skillet over medium-high heat. Add lamb and cook, turning often, until browned on all sides, 5 to 7 minutes. (you can work in batches if necessary...especially if you are doubling or tripling the recipe for a large group. Do not overcrowd skillet or lamb will not brown properly.) Transfer to a slow cooker. Add onions to skillet and cook, stirring often, until slightly softened, about 3 minutes. Sprinkle curry powder and flour over onions. (Mixture will be very dry.) Pour in broth, increase heat to high and bring to a boil. Stir to scrape up any browned bits on bottom of skillet. Pour liquid in skillet over lamb in slow cooker. Cover and cook on high for 2 hours. Add carrots and raisins and cook 1 hour longer. Taste sauce and add salt and pepper as needed. Transfer lamb to a serving platter and surround with carrots and raisins. Spoon sauce over lamb and serve. Makes 4 (1-cup) servings. Serve over rice. (rice not added to calorie count as this is optional). You can freeze any leftovrs in single serve containers. You can add a little color by sprinkling the stew with chopped fresh parsley just before serving (if desired).

Number of Servings: 4

Recipe submitted by SparkPeople user LADYDUNN.