Preheat a slow-cooker on high. Place flour onto a plate and season with salt and pepper. Dust lamb in flour. Heat oil in a large frying pan over medium-high heat. Brown lamb in batches. Transfer to a plate and set aside

Add leeks to the frying pan and cook, stirring often, over medium heat for 5-6 minutes until softening. Add garlic, ras al hanout or Moroccan spice and cook, stirring, for 1 minute. Stir in wine, stock and tomatoes. Cover and bring to the boil. Transfer mixture to the slow cooker

Add lamb, fennel, parsnips and carrots to the slow cooker. Stir to combine. Cover and slow cook on high for 4 hours or until lamb is very tender. Stir with mint leaves, mint leaves and couscous