Cook the chopped onion and garlic in a large pan until translucent. Add the lamb and cook gently until lightly browned.
Add all the dried spices to the pan and stir thoroughly to ensure all the meat is coated.
Mix together the boiling water, the tomato puree, chilli, red wine and honey or agave nectar (if using) and add to the pan with the meat. Stir well and bring to the boil. Cook until the liquid has reduced by about a third.
Put in slow cooker and cook on low for at least 6 hours. I leave mine on all day, and check periodically adding more liquid if necessary.
About 2 hours before serving, add the dried fruit to the slow cooker.
Serve with couscous - I mix the juice of half a lime and a handful of chopped coriander to the couscous before making up with hot water as per the packet instructions.
Wow! This was absolutely amazing! We're always on the lookout for new recipes using the slow cooker. This one was a knockout!
We didn't have prunes and used honey instead of agave nectar and it turned out so very delicious!
Thanks so much for sharing - 26 Jun 2012