Place diced lamb in a large resealable bag, drizzle with olive oil, and set aside. In a small bowl, mix together the 10 spices; then pour into the bag and massage the meat until each chunk is well coated with oil and spice. Refrigerate for a minimum of 4 hours, or overnight.
Heat 1 tablespoon of olive oil in a pan over medium-high heat. Add the lamb, and brown all sides. Transfer to a slow cooker, and add the potatoes, carrots, onion, and remaining ingredients. Cook on high for 3 hours.