Aromatic lamb stew

Instructions

1 Turn slow cooker on to low. Toss lamb in cinnamon and turmeric. Heat a non-stick pan with oil spray and cook in batches to brown evenly. Once all browned return to pan with onions and cook for a few minutes.

2 Add lamb and onions to slow cooker with the remaining vegetables, tomato paste, stock and passata. Stir well. Cook on low for 4 hours.

3 Add rhubarb, dates and sugar. Mix well and cook for 2 more hours. Stir in mint. Season to taste.

4 Place couscous in a bowl and add 1 1/2 cups boiling water. Leave to stand for 5 minutes. Fluff couscous and serve with lamb stew and garnish with mint.