Heat the oil in a large pan. Brown the lamb until sealed, then transfer to a bowl.
Add the ginger and carrots to the juices in the pan. Cook until slightly browned. Then tip the browned lamb back in.
Add the tomato passata, chickpeas, apricots, herbs and spices. Stir well, then leave to simmer for 5 to 10 minutes before transferring the whole lot to the slow cooker. Cook on low for 6-8 hours.
Around one and a half to two hours before you want to eat, add the chopped sweet potato to the slow cooker. If you forget or are out for the day, you can boil them just before you are ready to eat, and stir them in at the last moment.
Serve with fluffy rice and enjoy!