Lamb tagine stew

Trim excess fat from the lamb and cut into 1-inch cubes.

In a large, heavy-bottomed pot, melt the butter over medium-low heat.

Add the lamb, onion, garlic, pepper, salt, cinnamon, coriander, cumin, red pepper flakes, apricots and red wine vinegar and cook, stirring frequently, until the aroma of the spices is strong, about 5 to 7 minutes (do not allow the meat to brown).

Add chickpeas and stock, bring just to a simmer, then reduce the heat to low, cover and simmer gently until the lamb is very tender - about 1 hour 30 minutes to 2 hours for best results.

Add the raisins and continue to cook, uncovered, until they are nicely plumped, about 10 minutes more. Remove from heat, stir in the parsley and lemon juice, and serve with couscous.

Preheat slow cooker for 20 minutes.

Slow cookers use a lower heat, so you can half the amount of herbs and spices listed in the recipe.

Reduce the stock to 1 and a half cups. Add additional liquid as required.

Place firmer vegetables on the bottom (where it's hottest), then place meat and others on top so everything will be evenly cooked. You can leave out the parsley and garnish at the end.

If set to low, slow cook for 9-10 hours. If your slow cooker is set to high, cook for between 4.5-5 hours.