- STEP 1
Add the lamb to a saucepan and gently brown all over. Remove from the pan and add to the slow cooker.
- STEP 2
Add the onions, carrots, celery garlic to the pan and gently soften in the lamb / oil juices, add the ras el hanout - mix well and move to the slow cooker.
- STEP 3
Add the tomotoes, stock and cook for around 6 hours or so. Then add the sweet potatoes, squash and cook for another 2 hours. Serve with the mint leaves in a bowl - proper lush.