Step 1

Heat half the oil in a large frying pan over medium-high heat. Add lamb and cook, turning occasionally, for 5 mins or until brown all over. Transfer to a slow cooker with lentils and sweet potato.

Step 2

Reduce heat to medium. Add onion to the pan and cook, stirring frequently, for 10 mins or until onion softens and is golden. Add garlic, ginger, coriander, cumin, cinnamon and capsicum. Cook, stirring, for 30 secs or until aromatic. Add tomato paste and cook for 30 secs or until heated through. Add the stock and stir to combine, gently scraping the bottom of the pan. Transfer the onion mixture to the slow cooker. Stir to combine.

Step 3

Cover and cook for 4 hours on high (or 7 hours on low) or until the lamb is very tender.

Step 4

Meanwhile, place the couscous in a large heatproof bowl. Pour over the boiling water and remaining oil. Cover tightly and set aside for 5 mins. Use a fork to separate the grains. Stir in the pistachios and cranberries.

Step 5

Divide couscous mixture and lamb among serving bowls. Stir the spinach into the sauce in the slow cooker until spinach just wilts. Spoon over the lamb shanks in the bowls. Serve with chopped Sicilian olives