1. Coat the inside of a slow cooker with cooking spray. Combine tomato paste, broth, flour, cumin and 1/2 teaspoon salt in cooker. Stir in plums, apricots, potatoes and carrots.
2. Combine pepper, cardamom, cinnamon and remaining salt and sprinkle over entire surface of meat. Heat oil in large nonstick skillet over medium-high heat; add meat and brown on all sides, about 8 minutes. Transfer meat to slow cooker, placing it on top of vegetables and fruit. Add wine to skillet and boil 1 minute; pour over meat. Cook on low 8 hours.
3. Remove meat from pot and let stand 10 minutes before slicing.