Slow Cooker Warm Spiced Lamb With Chickpeas And Kale

1 Tbsp olive oil
1 1/2 lb lamb, diced cut into 2 inch cubes
1 medium onion, diced
2 cloves garlic, minced
3 medium golden potatoes, scrubbed and diced
1 1/2 tsp ground cumin
1 tsp ground turmeric
1 tsp ground cinnamon
1/2 tsp ground ginger or 1 tsp grated ginger root
1/4 tsp cayenne
1 1/2 cups chicken stock or vegetable stock
1 can (28 oz) crushed tomatoes
2 cans (15 oz size) chickpeas (garbanzo beans)
1 bunch kale, stem removed and coarse chopped
salt and pepper to taste
1/2 lemon, juiced
garnish with fresh chopped mint

In a large heavy skillet over medium heat, add oil and lamb and brown lamb quickly, then put in crockpot.
In same skillet, add the onion and garlic and cook just for a minute or so until onion starts to soften slightly, then put in crockpot.
Add remaining ingredients (EXCEPT lemon juice and mint) to crockpot.
Cook covered on LOW for 6 to 7 hours.
Sprinkle lemon juice and mint over individual servings.
Will serve 4.