Use your slow cooker to create rich and fragrant fork-tender lamb, ready to enjoy now or freeze for later.
Place the lamb in a large bowl and sprinkle with flour. Toss to lightly coat the lamb. Season.
Heat half the oil in a frying pan over medium-high heat. Add one-quarter of the lamb. Cook, turning occasionally, for 5 mins or until brown all over. Transfer to a slow cooker. Repeat in 3 batches with the remaining lamb.
Heat the remaining oil in the pan. Add the onion and eggplant and cook, stirring, for 5 mins or until onion softens. Add the paprika, oregano, fennel, cinnamon and nutmeg and cook, stirring, for 1 min or until aromatic. Add the wine or stock and cherry tomatoes and bring to the boil. Remove from heat. Pour over the lamb in the slow cooker.
Cover. Cook for 4 hours on high (or 6 hours on low) or until lamb is tender. Stir in beans and olives. Season. (To freeze now, see tip right.)
Combine the chopped tomato and cucumber in a small bowl. Divide the lamb mixture evenly among serving plates. Sprinkle with the cucumber mixture and serve with the wraps.