• 1 tablespoon olive oil
  • 750 g (1½ lb) lamb fillet, diced, or ready-diced lamb
  • 1 onion, sliced
  • 2 garlic cloves, finely chopped
  • 2.5 cm (1 inch) fresh root ginger, peeled and finely chopped
  • 2 tablespoons plain flour
  • 600 ml (1 pint) lamb stock
  • 1 teaspoon ground cinnamon
  • 2 large pinches of saffron threads
  • 75 g (3 oz) dried figs, stalks trimmed off and fruits diced
  • 40 g (1½ oz) toasted flaked almonds
  • salt and pepper

Preheat the slow cooker if necessary; see the manufacturer's handbook. Heat the oil in a frying pan, add the lamb a few pieces at a time until all the pieces are added to the pan, then fry over a high heat, stirring until browned. Remove from the pan with a slotted spoon and transfer to the slow cooker pot.

Add the onion and fry, stirring, for 5 minutes or until softened and just beginning to turn golden. Stir in the garlic and ginger, then mix in the flour. Gradually stir in the stock. Add the spices, figs and a little salt and pepper and bring to the boil, stirring.

Spoon into the slow cooker pot, cover with the lid and cook on low for 8–10 hours or until the lamb is tender. Stir, then sprinkle with toasted flaked almonds. Serve with lemon and chickpea couscous (see below).

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