Moroccan Lamb Stew

4 pounds boneless lamb
4 large onions chopped
2 can or 2 cup chopped tomato
4 cups carrots
4 cups chicken broth
2 tsp of ground cumin
2 tsp of turmeric
2 tsp of red pepper flakes
1 cup of raisins


Divide everything into two, one-gallon freezer bags and label (except broth, just add that the day you cook it).  When ready to cook, dump into slow cooker and cook on high for 4 hours.  Serve with couscous.