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Make up to 2 days in advance and chill, or freeze.
Toss the lamb with the ground spices, 2 teaspoons of cumin seeds, the vinegar and some black pepper. Cover; marinate in the fridge for 1 hour.
Heat the oil in the slow cooker on the fry or sauté setting, or in a nonstick frying pan, and fry the onion with a pinch of salt on a medium heat until tender but not taking on any colour, about 15 minutes. Add the lamb to the pan with the spice marinade; fry for 5-10 minutes, until the lamb is turning brown.
Add the dates, vegetable stock or water and chickpeas and bring to a gentle simmer. Transfer to the slow cooker if you used a pan. Add the slow cooker lid and cook for 4 hours on low.
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