Aromatic Moroccan Lamb Stew with Chickpeas and Spinach

1.

Place the lamb, ginger, coriander, cumin, cayenne pepper and olive oil in the slow cooker, stirring well to coat the lamb in the spices. Add the onion, red lentils, chicken stock and tomato, stirring to combine, trying to get as many lentils covered with liquid as possible.

2.

Place the lid on the slow cooker, and cook for 4-5 hours on High, until the lamb is very tender and the lentils have melted into the sauce. Season with salt and pepper, to taste. The stew can stay on the Keep Warm setting until ready to serve. Just before serving, stir in the chick peas and spinach, cover the pot and let stand on the Keep Warm setting for 10 minutes, until the spinach has wilted.

3.

Meanwhile, make the cous cous: add the dry cous cous to a mixing bowl with the sliced apricots and hot chicken stock. Cover the bowl with a plate, so that it is airtight, and let stand 10 minutes. Fluff with a fork, top with lamb stew and serve immediately with plain yogurt on the side.