1Spray 5- to 6-quart slow cooker with cooking spray. Sprinkle lamb with 1/2 teaspoon of the cumin, the turmeric and salt. In 12-inch skillet, heat oil over medium-high heat. Add half of the lamb; cook 6 minutes, stirring occasionally, until browned on all sides. Remove lamb with slotted spoon; place in slow cooker. Repeat with remaining lamb.
2Discard any remaining drippings from skillet, leaving brown particles in skillet. Add 1/2 cup of the broth to skillet, scraping to loosen particles; cook 1 minute. Pour into slow cooker. Stir in remaining 1/2 teaspoon cumin, remaining 1 cup broth, the onions, plums, honey, tomato paste and carrots.
3Cover; cook on Low heat setting 8 hours or until lamb is tender. Sprinkle individual servings with cilantro and almonds.