Slow Cook: 1) Toss the lamb in flour and salt to coat. 2) Heat the oil in a skillet on medium; brown the lamb for 3 minutes; transfer to cooker. 3) Add the onion and garlic to the skillet; cook for 2 minutes; transfer to cooker with remaining flour. 4) Tuck the unopened Moroccan Tagine spice bag into the lamb mixture and leave to steep. 5) Add the prunes and chicken broth. 6) Cover and cook on LOW: 8 hours or HIGH: 3 ½ hours. 7) Discard spice bag after cooking.

Pressure Cook: 1) Toss the lamb in flour and salt to coat. 2) Heat the oil on sauté function; brown the lamb for 3 minutes. 3) Add the onion and garlic to the lamb; cook for 2 minutes more and add any remaining flour. 4) Tuck the unopened Moroccan Tagine spice bag into the lamb mixture and leave to steep. 5) Add the prunes and chicken broth. 6) Secure the cooker lid, seal pressure valve; cook on Manual/Pressure for 30 minutes. 7) Vent with Quick Pressure release. 8) Discard spice bag after cooking.