Preparation

• In a 6- to 8-quart slow cooker, combine the broth, tomatoes, 1 cup of water, 1/4 cup of
  the molasses, the garlic, ras el hanout, 1 tsp. salt, and 1/2 tsp. pepper. Add the lamb and cook on high for 5 hours or low for 6 hours.
• Using a slotted spoon, transfer the lamb to a cutting board. Transfer the liquid to a large dutch oven or similar pot, and bring to a vigorous boil. Cook the sauce, skimming the fat, until reduced by half, about 15 minutes.
• Meanwhile, in a large skillet, heat the oil over medium-high heat until shimmering. add the cabbage, the remaining 2 Tbs. molasses, the vinegar, 1/2 tsp. salt, and 1/4 tsp. pepper, and toss to coat. Reduce the heat to medium, cover, and cook until the thicker pieces are crisp-tender, 8 to 10 minutes.

Meanwhile, shred the lamb, add it to the sauce, and keep warm.

To serve, use a slotted spoon to place about 1/2 cup of the shredded lamb on one side of one sandwich wrap, top with some of the onion, a generous dollop of the tzatziki, some chopped herbs, and some of the cabbage mixture. Roll to create a burrito-style wrap. Slice on the diagonal and serve.