1-First, coat 1 kg of lean boneless diced lamb in ¼ cup of plain flour seasoned with salt and pepper. Brown the lamb in 2 tablespoons of olive oil in a pan, then set it aside.

2-Next, in the same pan, cook 2 trimmed, halved, and thinly sliced leeks for 5-6 minutes until soft, stirring as needed.

3-After that, add 3 finely chopped garlic cloves and 1 tablespoon of Moroccan spice, cooking for 1 minute. Pour in 1 cup of dry white wine, 1 cup of chicken stock, and a 400g can of diced tomatoes, bring to a boil, then transfer to the slow cooker. Add the lamb, 1 large or 2 small trimmed and chopped fennel bulbs, 600 g peeled and chopped parsnips, and 2 peeled and 2 cm-thick sliced carrots, then stir to combine.

4-Set the slow cooker on high for 4 hours until the lamb is very tender. Serve garnished with fresh mint leaves, lemon wedges, and couscous. This method ensures juicy results, as the low heat melds flavors perfectly.