I patted them dry, lightly salted them, brought them to room temp, rubbed em down with the Ras El Hanout, tossed em in the zip lock, tossed 6 halved mission figs in too, water immersed them at 135 degrees for 2.
Fry the lamb in the oil in batches and tip it into the slow cooker.Fry the onion in the same pan for 5 mins or until it softens a little. Add the carrots and spices, stir everything together, add the tomato purée, stock and 250ml water and swirl everything around the pan.
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