In a shallow mixing bowl combine turmeric, ginger, cinnamon, crushed red pepper, and salt. Pat meat dry as possible, then coat meat with seasoning mixture. In a large skillet, heat oil over medium-high heat. Brown meat, one-third at a time, in the hot oil. As each third is browned, transfer meat to a 4-quart slow cooker. Add onions, and garlic; gently stir to combine. Pour chicken broth over all.

Cover and cook on low heat for 7 to 9 hours or on high heat for 3-1/2 to 4-1/2 hours or until meat is tender. Skim fat from the surface. (Drag a corner of a paper towel across the surface.)

Add dates and apricots; stir to combine. If using low-heat setting, turn to high-heat setting. Cover and cook for 30 minutes more or until mixture is slightly thickened and bubbly.

Prepare couscous or rice with one or more of the following accents: lemon zest, orange zest, chopped mint, or parsley. To serve, spoon stew atop couscous or rice. Top with almonds. Garnish with additional citrus peel curls. Makes 6 to 8 servings.