Slow Cooker Moroccan Lamb Casserole

Ingredients

1 tablespoon Raw Salted Butter
1 Candy Onion, chopped
½ teaspoon salt
1.5 lb Boneless Lamb Cubes
1 large carrot, sliced thick
1 large Tomato, diced
4 thin peels of Lemon rind
1 teaspoon cinnamon
1½ teaspoon cumin
1½ teaspoon coriander seed powder
2 tablespoons lemon juice
2 large cloves of Garlic, sliced
6-7 dried apricots, sliced in thirds
2 bay leaves
1½ cups water
1 teaspoon salt
¼ cup toasted almond slivers
Handful of chopped fresh parsley

Instructions

Add onion, butter and salt to a large frying pan and sauté for 2 minutes. Follow with the lamb, carrots and lemon peel, and stir for a minute. Now add the spices and stir through to release the aromas before adding the rest of the ingredients (less almonds and parsley). Bring to a boil while stirring. Carefully empty frying pan contents into the slow cooker base and set to HIGH for 4 hours, MEDIUM for 6 or LOW for 8 hours. Leave slow cooker uncovered for 30 minutes or transfer back to pan and cook uncovered for 10 minutes so some liquid evaporates. Add the almonds half way through and mix together (reserve a few almonds for garnish). Serve with rice and enjoy.