Add the lamb and all of the spices - ground ginger, ground cumin, ground coriander, cayenne pepper, ground cinnamon, turmeric and ground pepper and salt.
Stir gently to coat the meat.
Drizzle with the olive oil.
Add the carrot, aubergine, courgette, potatoes, chickpeas dates and apricots.
Pour the hot chicken stock on top. Stir once.
Place the lid on the slow cooker and cook on low for 8-10 hours or high for 4-5 hours.
Serve your tagine. Couscous is a perfect accompaniment, along with a few leaves of fresh parsley.