Season the lamb with salt & pepper to taste. Place in a plastic zip bag with the flour and shake well to coat. Heat olive oil in a cast iron skillet, and working in batches, brown meat on all sides. Transfer meat to a slow-cooker.
Add carrots, onion, garlic, apricots, olives, spices, and wine or broth.
Cover slow-cooker and cook on low heat for 7-8 hours until meat is very tender.
Serve lamb with couscous or rice (prepared as directed) and garnish with pistachios, cilantro, lime or lemon wedges.
(Recipe can be doubled if you have a very large slow-cooker!)