Slow cooked mutton adapted from an Omar Allibhoy recipe.
Put the flour and some seasoning into a large bowl. Tip in the meat and ensure that it's well-coated.
Pour the olive oil into a heavy based pan, heat, add the mutton and brown on both sides. You may need to do this in several batches. Place the browned meat into your slow cooker pot.
Add more olive oil to the pan if necessary. Add the onions and carrots to the pan. Cook until caramelised and golden brown. This may take 15 minutes or so.
Add the spices, tomato puree, apricots, olives and honey. Stir for 5 minutes.
Place into your slow cooker on Low along with the lamb stock and some seasoning. Allow it to cook for around 6 hours until the mutton is tender.
Transfer to a large saucepan and heat gently so that the stew thickens.
Serve with saffron rice or crusty bread to mop up the rich sauce.
This could be made in a casserole pot on a low heat in the oven. You would need to reduce the cooking time to around 2-3 hours - it's ready when the meat falls away from the bone.