Moroccan beef curry in the slow cooker
Moroccan beef curry in the slow cooker is a mouth-wateringly delicious winter dish that's great served with couscous or mashed potato.
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Servings: 4
Calories: 242kcal
Ingredients
- 500 g leg lamb boned and cubed
- 2 tablespoon curry paste or powder
- 2 zucchini cut into chunks
- 2 large carrots cut in chunks
- 2 capsicum cut in chunks
- juice of one lemon
- 1 jar mango chutney fruit chutney if mango is unavailable
- 1 can chickpeas
- 1 small tub natural yoghurt
- 2 cups dry couscous to serve
Instructions
- Throw everything except the yoghurt in the slow cooker (veges first), mix it around, add a little water and cook on low for 8 hours.
- If the curry is a little too liquid when the time is up, take the lid off and put it on high to reduce.
- Stir through the yoghurt.
- Serve with couscous.
- This curry freezes very well. I've frozen it with the couscous and on its own.
Notes
Nutritional value is without the couscous
Nutrition
Serving: 1g | Calories: 242kcal | Carbohydrates: 13g | Protein: 29g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 85mg | Sodium: 129mg | Potassium: 929mg | Fiber: 4g | Sugar: 8g | Vitamin A: 7215IU | Vitamin C: 96mg | Calcium: 93mg | Iron: 4mg
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
