Slow Cooker Moroccan Lamb Stew

1. Peel and chop onions. Peel and mince ginger. Zest and juice the lemon, reserving the lemon juice for the end. Peel and cube potatoes. Peel and cut carrots into 1 inch chunks.

2. Place lamb chunks into a large bowl, sprinkle with cornstarch, and toss to coat the meat well, reserving any leftover cornstarch for thickening in step 5.

3. Heat fat in a large skillet and fry the meat in a single layer, using tongs to turn over meat until browned on all sides. Transfer browned meat to crockpot.

4. Add onions, garlic, ginger, spices, salt, and lemon zest to the pan and sauté until the flavors are well combined, scraping the browned bits from the bottom of the pan.

5. Add chicken broth and simmer until a roux (thick sauce) forms. Sprinkle in additional cornstarch to thicken if necessary.

6. Pour onion/sauce mixture into the crockpot. Top crockpot mixture with potatoes and carrots.

7. Set to low and cook for 6-8 hours, or until an internal temperature of 145F is reached (until meat is very tender).

8. When ready to serve, chop the parsley. Pit the olives.

9. Stir in parsley and olives. Drizzle in lemon juice, to taste. Serve and enjoy!