1- Follow this step-by-step guide to create a delicious Slow Cooker Moroccan Parsnip And Lamb Casserole. Start by preparing your ingredients, which takes about 25 minutes, before letting the slow cooker handle the rest for roughly 4 hours.

2- First, coat 1 kg of lean boneless diced lamb in a mixture of ¼ cup plain flour, salt, and pepper. Brown the lamb in 2 tablespoons of olive oil in a pan, then set it aside to lock in those flavors.

3- Next, in the same pan, sauté 2 leeks that have been trimmed, halved lengthways, and thinly sliced for 5 to 6 minutes until they soften. Add 3 finely chopped garlic cloves and 1 tablespoon of ras al hanout, cooking for another minute to release their aroma.

4- Then, deglaze the pan with 1 cup of dry white wine, stirring to incorporate the flavorful bits. Combine this with 1 cup of chicken stock and a 400 g can of diced tomatoes, bring it to a boil, and transfer everything to the slow cooker.

5- Now, add the browned lamb, 1 large or 2 small fennel bulbs chopped into 4 cm pieces, 600 g of peeled and chopped parsnips, and 2 peeled carrots cut into 2 cm-thick slices. Stir all ingredients together, cover, and cook on high for 4 hours until the lamb is very tender.

6- Finally, serve the dish garnished with mint leaves and lemon wedges, with couscous on the side. This method enhances tenderness and melds flavors, resulting in a total cooking time of about 4 hours and 20 minutes.

7- Prepare and coat the lamb.

8- Brown the lamb and set aside.

9- Sauté leeks, garlic, and spices.

10- Deglaze and transfer to slow cooker.

11- Add remaining ingredients and cook.

12- Garnish and serve.