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© Meredith Corporation. All rights reserved. Used with permission.
In a 3 1/2- or 4-quart slow cooker combine meat, onions, carrots, tomatoes, broth, cumin, turmeric, and, if desired, crushed red pepper.
Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.
Prepare couscous according to package directions, adding currants to the pan.
Using a slotted spoon transfer meat mixture to a serving bowl; keep warm. Skim off fat from cooking liquid; pour skimmed cooking liquid over lamb mixture.
With a fork fluff couscous mixture just before serving. Serve meat mixture with couscous mixture. If desired, top each serving with yogurt and mint.