Beerenberg Slow Cooker Moroccan Lamb

1kg diced lamb, 1 sliced brown onion, 1 tin diced tomato (400g), 1 tin chickpeas (400g), 100ml beef stock, 50g raisins, 50g preserved lemons (optional)

Heat 1 tbsp. of oil in a pan.  Brown lamb and onion before adding to slow cooker with remaining ingredients, including the contents of this jar rinsed out with the beef stock.  Stir to combine.  Cook on high for 4 hours or low for 6 hours.  Serve with mashed potato, herbed couscous, pasta or rice and top with Greek yoghurt and flat leaf parsley.