Slow cooker Moroccan lamb stew - Good Food Middle East

Ingredients

• 2 tbsp olive oil or rapeseed oil
• 1kg diced lamb shoulder
• 2 onions, halved and sliced
• 5 garlic cloves, crushed
• thumb-sized piece ginger, peeled and grated or finely chopped
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp ground cinnamon
• pinch saffron (or turmeric, to add colour)
• ½ large or 1 small preserved lemon, skin only, finely chopped
• 1 tbsp tomato purée
• 600ml hot beef stock or lamb stock
• 1 tbsp honey
• 1 lemon, tested, plus a squeeze of juice
• 80g pitted Kalamata olives
• handful chopped mint, coriander or parsley (or a combination)
• couscous or rice, to serve