Marinate lamb in orange juice in non reactive bowl for several hours. Place into the slow cooker or you could marinate in the slow cooker if suitable.
Place coriander and mint into Thermo bowl and chop 3 sec/speed 5.
Place onions, garlic, chilli, and capsicum into Thermo bowl and chop 3 sec/speed 5.
Add oil and sauté 5 min/Varoma/speed 1 with MC off.
Add spices, tomatoes, anchovies, dates and apricots and cook 10 min/100ºC/speed 2.
Pour over the lamb in the slow cooker and add chickpeas, olives and seasoning and cook 3-4 hours/95°C until meat is tender and breaking apart.
Stir spinach through and allow it to wilt before serving.
Add additional herbs to serve.
Serve with steamed rice, couscous or cooked polenta. Mash is also amazing, though not really traditional.