Prep: 1. In a separate bowl stir together tomatoes, tomato paste, apricots, garlic, orange peel, rosemary, ginger, and cinnamon. 2. Season lamb with salt and pepper. Make: 1. Add lamb and carrots to a 5-6 quart slow cooker. Pour tomato mixture over lamb and potatoes. 2. Cover and cook on low for 8 hours (or on high for 5 hours), until lamb and carrots are tender. Season again with salt and pepper, if desired.
This freezes surprisingly well, remove bones before freezing and just freeze serving sizes in ziploc bags, to defrost warm slowly in the microwave or on the stove top.