Moroccan lamb

Instructions

1 Heat a frying pan and add half the olive oil. Preheat slow cooker to high. Sprinkle spice and seasoning over chops and rub in. Brown chops on each side and place in slow cooker.

2 In same frying pan gently fry onions then cover and cook for a few minutes. Transfer to slow cooker. Add the remaining oil, celery and carrots. Cover and cook for a few minutes. Add garlic and stir through for 1 more minute. Add to slow cooker with parsnips.

3 Add tomatoes and water to pan then bring to the boil. Pour over the ingredients in slow cooker. Sprinkle over apricots and whole yams. Turn to low and leave to cook for 6 hours.

4 Test to see if the meat is tender (it should fall away from bones). Add chickpeas to lamb and cook for 30 more minutes. Prepare couscous following packet directions. Serve with warm couscous.