1-First, prepare your ingredients by dicing the lamb and dusting it with 1/4 cup of plain flour, then season with salt and pepper. Heat 2 tablespoons of olive oil in a pan and brown the lamb until it’s golden, which helps lock in the flavors. Transfer the browned lamb to the slow cooker for even cooking.

2-Next, in the same pan, cook the 2 trimmed and halved leeks along with the 3 finely chopped garlic cloves and 1 tablespoon of Moroccan spice until they soften and release their aroma. This step adds depth to the dish before combining everything. Add the cooked mixture to the slow cooker along with 1 cup of dry white wine, 1 cup of chicken stock, and a 400g can of diced tomatoes.

3-Then, include the vegetables: 1 large or 2 small fennel bulbs chopped into 4 cm pieces, 600 g peeled and chopped parsnips, and 2 peeled carrots sliced into 2 cm-thick rounds. Stir gently to mix all the components. Set the slow cooker to high and cook for 4 hours until the lamb becomes very tender, with preparation taking about 25 minutes and total time around 4 hours and 20 minutes.

4-Finally, serve the casserole hot with mint leaves, lemon wedges, and couscous for a complete meal. This method ensures the ingredients blend beautifully, creating a tender and flavorful result. To learn more about the health aspects of lamb, visit this guide on lamb.