“It may not look like much, but when the scent of the cumin braised lamb hits your senses, you know you’re in the promised land.” … Jaxon
Heat the quart of Beef stock and quart of water in a Slow cooker or Crock Pot; adding the Bay leaves. Render fat from Bacon, put cooked bacon aside, retaining bacon fat in pan. Mix Salt, Pepper, Cinnamon, Cumin, and Flour. Drench Lamb in the flour mixture and brown in the bacon fat. With the remaining flour mixture, add enough water to make a roux and add to the Crock Pot. Once the Lamb pieces are browned, add to the Crock Pot. Drain excess bacon fat from the pan and deglaze with the White Wine; add to the Crock pot. Add the remaining ingredients and heat just below simmer for 3 hours. Add the cooked bacon (crushed) and serve.