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1
In a large cast-iron saucepan or pot, turn the heat to medium-high, add the oil and fry the onions until translucent, stirring with a wooden spoon. Take off the heat and set aside. In a different pan, add the meat in batches, and brown on all sides. When done, add to the pan with the onions. When done with all the batches, add all the remaining meat and the juices to the saucepan or pot with the onions.
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2
Add the garlic, spices and herbs to the saucepan/pot and stir well to coat the lamb. Cook for 3-4 minutes, stirring well.
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3
Add the tomatoes, potatoes, peppers, stock, and salt and cook for 10 minutes, covered. While stew is cooking, preheat the oven, with rack on the lower third, to 320u00b0 Fahrenheit.
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4
Remove lid, set pot aside and cover the top carefully with heavy-duty aluminum foil. Make a small gash in the center with a sharp knife. Transfer to the oven and cook for an hour. Remove from oven, carefully peel back foil and add more stock or water, as needed.
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5
Cover pot tightly and return to the oven for another 45 minutes to an hour or until lamb is tender and potatoes are soft (but not mushy).
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6
Adjust seasoning. Serve hot, decorated with slices of boiled egg, if using, and a tomato and onion salad, and a big squeeze of lemon.
