1-Start by preparing your ingredients to make the process smooth. First, coat 1 kg of lean boneless diced lamb in ¼ cup of plain flour seasoned with salt and pepper. This step helps with browning and adds flavor to the dish.

2-Next, heat 2 tablespoons of olive oil in a pan and brown the lamb in batches. This ensures even cooking and seals in the juices, taking about a few minutes per batch. Once done, set the lamb aside.

3-Then, in the same pan, sauté 2 trimmed and thinly sliced leeks until they soften, which takes around 5 minutes. Stir in 3 finely chopped garlic cloves and 1 tablespoon of Moroccan spice blend to release their aromas.

4-After that, add 1 cup of dry white wine, 1 cup of chicken stock, and a 400 g can of diced tomatoes to the pan. Bring this mixture to a boil to blend the flavors. Now, transfer everything to the slow cooker along with the browned lamb, 1 large or 2 small fennel bulbs chopped into 4 cm pieces, 600 g peeled and chopped parsnips, and 2 peeled carrots cut into 2 cm-thick slices.

5-Cook on high for 4 hours until the lamb is tender. The preparation time is about 25 minutes, with the full cooking time at 4 hours and 20 minutes. Serve garnished with fresh mint leaves, lemon wedges, and couscous for a complete meal. For more vegetable-based inspirations, try this sweet potato casserole recipe on our site.