I got 1.5 lbs of lamb stew meat from the butcher and tossed it in the seasonings in a plastic freezer bag, and left it in the fridge over night. I added more seasonings than was called for, at least a tablespoon each of coriander and cumin. I kept dashing in more of each spice, and pepper, until all the lamb stew meat was completely heavily coated in spice mixture.
I sauteed onion, garlic, and a couple of carrots - left them in their own container in the fridge overnight, then put those in the bottom of the slow cooker and added one DRAINED 28-oz can of tomatoes. Then the broth, then I topped with the lamb meat and cooked on low for 9 hours (while I was at work).
Afterwards I added a full drained 15 oz can of chickpeas which I mashed all of in a food processor. I didn't add the greens. It was the perfect amount of liquid and it was a delicious, hearty, fall stew. The lamb meat was so tender.