Lamb Tagine with Preserved Lemon

To prepare tagine: Season lamb with ras el hanout and 1 1/4 teaspoons salt. Place in a 5- to 6-quart slow cooker. Stir in carrots, turnips (or beets), onion, 1/4 cup preserved lemon, 3 tablespoons garlic and 2 tablespoons ginger.

Cover and cook on High for 3 hours or Low for 6 hours.

Stir the remaining 1 tablespoon each garlic and ginger and crushed red pepper to taste into the tagine. Cover and cook for 10 minutes more.

To prepare toppings: Combine yogurt, 2 tablespoons lemon juice, paprika and salt in a small bowl. Combine mint, parsley, preserved lemon, oil and the remaining 2 tablespoons lemon juice in another small bowl.

Serve the tagine topped with the yogurt and herb mixtures. Garnish with pistachios, if desired