Slow Cooker Moroccan Lamb Stew –

Serves 6 to 8

3 lbs lamb, cubed

3 cups cubed peeled yams (1 inch)

2 cups thinly sliced onions

1 cup pitted prunes

4 cloves garlic, finely chopped

1 can (14 oz) diced tomatoes

1 can (10 oz) beef broth

3/4 tsp ground cumin

3/4 tsp salt

1/4 tsp cinnamon

1/4 tsp cayenne pepper

1/4 tsp freshly ground pepper

2 Tbsp flour

1/4 cup cold water

Combine first 12 ingredients (lamb through pepper) in a 4 to 5 quart (4 to 5 L) slow cooker. Cover and cook on low heat setting for 6 to 7 hours or until meat is tender. Increase to high heat setting. Whisk together flour and cold water until smooth. Stir into stew. Cover and cook for 30 minutes or until stew is thickened