Put the lamb, onion, garlic, all the spices and the tinned tomatoes in the slow cooker. Leave to cook on low for 8 hours.
Brown the onion in a saucepan, add the lamb, garlic and spices, then the tinned tomatoes. Then put in the oven on a low heat for about 2 hours.
Oven and Slow Cooker Methods
Take the stew out of the oven or the slow cooker. Add the spinach to the stew. When the spinach has wilted, take off the heat and stir in the yogurt. Serve the lemon alongside to squeeze over the stew.
Put the pine nuts in a dry frying pan and toast until golden. Keep shaking the pan so they don't burn.
Serve the pine nuts on the side to sprinkle over the stew.
Nutritional information is approximate and a guideline only.This recipe is inspired by a recipe on Afghan Online.