– 1 kg lean boneless diced lamb for the main protein that becomes tender during slow cooking

– ¼ cup plain flour seasoned with salt and pepper used to coat the lamb before browning

– 2 tablespoons olive oil for browning the lamb and cooking the vegetables

– 2 leeks, trimmed, halved lengthways, and thinly sliced to add a subtle onion-like flavor

– 3 finely chopped garlic cloves for aromatic depth and health benefits

– 1 tablespoon Moroccan spice to infuse the dish with warm, exotic flavors

– 1 cup dry white wine adds acidity and enhances the sauce’s complexity

– 1 cup chicken stock provides moisture and a savory base for the casserole

– 1 400 g can diced tomatoes contributes to the sauce’s texture and tanginess

– 1 large or 2 small fennel bulbs, cut into 4 cm pieces for a fresh, slightly sweet crunch

– 600 g peeled and chopped parsnips brings natural sweetness and nutrients to the mix

– 2 peeled and 2 cm-thick sliced carrots adds color, texture, and vitamins

– Fresh mint leaves for garnishing and adding a refreshing finish

– Lemon wedges to serve alongside for a citrusy zing

– Couscous as a side to complement the rich, flavorful sauce