Step 1

Heat 2 teaspoons oil in a large frying pan over medium-high heat. Add half the lamb to the pan. Cook, turning, for 3 minutes or until browned all over. Transfer to slow cooker. Repeat with 2 teaspoons oil and remaining lamb.

Step 2

Reduce heat to medium. Heat remaining oil in pan. Add onion. Cook, stirring, for 5 minutes or until softened. Add garlic, cumin, coriander and cinnamon to pan. Cook, stirring, for 1 minute or until fragrant. Transfer onion mixture to slow cooker. Add stock, bay leaf and harissa to slow cooker. Stir to combine. Cover with lid. Cook on LOW for 7 hours (or HIGH for 3 hours 30 minutes), adding barley and apricots in the final hour of cooking time.

Step 3

Combine yoghurt and preserved lemon in a small bowl. Season with salt and pepper. Divide lamb mixture and beans among serving bowls. Top with yoghurt mixture, almonds and parsley. Serve.