Slow-Cooker Lamb, Barley & Apricot Tagine

Stir together the stock, onion, barley, apricots, tomato paste, salt, cumin, coriander, cayenne, garlic, and cinnamon sticks in a 5- to 6-quart slow cooker.

Heat a large nonstick skillet over medium-high. Cook the lamb in 2 batches, turning occasionally, until browned on all sides, about 8 minutes. Add the browned lamb to the slow cooker. Cover and cook on LOW until the lamb is tender, about 8 hours. Discard the cinnamon sticks.

Turn off the slow cooker; stir in the cilantro, raisins, and lemon juice just before serving.