3 cups onion, chopped
2 1/4 lb lamb shoulder, cut in 1 1/2-inch pieces
2 sweet potatoes, cubed
2 cinnamon sticks, 3 inches in length each
1 cup dried apricots
1 cup pitted prunes
1 Tbsp minced garlic
1 Tbsp ginger
1/2 tsp salt
1/4 tsp cayenne
14 oz chicken broth
1 10-ounce box couscous
1/3 cup slivered, toasted almonds

1.  Layer onions, lamb, sweet potatoes, cinnamon sticks, apricots and prunes in slow cooker (4 1/2 qt or larger).  Top with garlic, ginger, salt and pepper.  Then add broth.

2.  Cover and cook on low for 7 to 9 hours, until the lamb and potatoes are tender.

3.  Remove solids with slotted spoon and place in serving bowl.  Skim fat from liquids and then pour over stew.  Sprinkle toasted almonds atop stew.

4.  Prepare couscous according to package directions.  Serve with stew.

• Directions:
• Add first onion and garlic along with salt, oil, spices to the meat.
• Mix and leave to soak
• Add water, cover the container and cook for 20 minutes on a medium flame.
• Take 2 soup ladles of sauce from the container to a saucepan for cooking prunes
• when almost cooked, add 3 soupspoons of sugar and 1 of cinnamon
• allow to simmer
• Add meat, the second crushed onion
• sprinkle with sugar and finish cooking for about 15 minutes, mixing often
• Blanch fry and drain almonds
• grill the sesame seeds lightly
• Serve meat and prunes in a plate, garnish with almonds and sesame seeds.