Lamb & Dried Fruit Tagine

4 teaspoons ground cumin

2 teaspoons ground turmeric

2 teaspoons salt

1/2 teaspoon pepper

1 teaspoon paprika

1/2 teaspoon finely ground chilli powder

3 pounds boneless, trimmed lamb shoulder, cut into 2-inch cubes

1/4 cup flour

2.5 tablespoons olive oil

2 large onions, chopped

5 cloves of chopped garlic

2 cups dried apricots

1/2 cup raisins

2 of cups vegetable broth, more as needed

1. In a large bowl, stir together the flower, cumin, turmeric, salt, pepper, paprika and chili. Add the cubed lamb and toss until the pieces are evenly coated with the spice mix.

2. Heat a large saute pan or stove top-safe slow cooker insert over medium-high heat. Add the oil. Add the lamb pieces in a single layer (this may need to be done in more than one batch) and cook until the pieces are browned on all sides. Remove the lamb with a slotted spoon back to the large bowl.

3. Add the onions to the pan and sauté until they are golden. Remove the pan from heat.

4. Place the onions in the slow cooker and stir in the garlic, ginger, apricots, raisins, and broth. Place the lamb pieces over the onion mixture in an even layer. Gently sprinkle any remaining flour and spice mixture over the lamb.

5. Cover the insert and place it in the slow cooker. Set the slow cooker to the high heat setting and cook for 1 1/2 hours, until the lamb is fork-tender.

6. Remove the insert from the heat and briefly prop the lid open to allow the mixture to cool slightly. Gently stir ingredients.

Serve the tagine over couscous and sprinkle with sliced almonds. This recipe requires a 5- to 6-quart slow cooker.