I have made this in the slow cooker and without the pomegranite seeds and it tasted great.
1 Preheat the oven to 160C/140C Fan/Gas 3. Put lamb in casserole dish with the spice rub and 1 teaspoon oil, and toss. Heat the rest of the oil in a frying pan and cook the onion until golden. Add to the meat and pour in 400ml hot water to cover the meat. Cover and cook in the oven for 2 hours
2 Stir in the next 5 ingredients. Return to the oven for another 30 minutes.
3 Mix cornflour with 3 tablespoons cold water. Stir into casserole, cover and cook for another 15 minutes. Serve with couscous mixed with coriander.
I also make this in the slow cooker.