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In a large bowl, combine ginger, cumin, salt, turmeric and cinnamon. Add lamb to bowl; toss to coat in spices.
Place lamb, sweet potato, tomato, carrots, onion, dates, olives, tapioca, lemon peel, lemon juice, honey and garlic in a 3 1/2- to 4-quart slow cooker. Pour broth over all. Cover; cook on Low for 8 to 10 hours or on High for 4 to 5 hours. Serve over couscous and top with almonds.