In a 5- to 6-quart slow cooker, stir together tomatoes and puré e, tomato paste, jam, garlic, orange zest, rosemary, ginger, and cinnamon. Season with salt and pepper. Add lamb and potatoes, stirring to combine.
Cover, and cook on low for 8 hours (or on high for 5 hours), until lamb and potatoes are tender. Season again with salt and pepper, if desired. Serve.
Wilted Spinach with Nutmeg: In a large deep saucepan with a tight-fitting lid, melt butter over medium heat. Add spinach (with water still clinging to leaves); cover, and cook until wilted, stirring halfway through, about 5 minutes.
Remove from heat. Season with nutmeg, salt, and pepper. Use slotted spoon to serve.