Moroccan Lamb Stew - cooking recipe

Ingredients

1 tablespoon olive oil, to brown meat, to taste
1 1/2 kg lamb necks, fillets, cut into chunks (5 neck fillets, 3 pounds)
2 garlic cloves, minced in food processor
salt, to taste
1 onion, halved and slivered very finely (huge)
250 g button mushrooms, halved
2 (400 g) cans chopped tomatoes
2 small courgettes, cut into chunks
1 (400 g) can chickpeas, drained
3 tablespoons moroccan seasoning, approx, to taste (Ras al Hanout or Reason to Season)
2 tablespoons tomato paste (to taste)

Preparation

Brown the meat chunks in a large skilllet with a small amount of olive oil, adding some minced garlic.
Pour the pan contents into a large metal lasagna pan, then place the slivered onions on top, and add the Moroccan seasoning packet (or maybe 2) or a hearty amount of Ras al Hanout (I also added a bit of salt here), the courgettes, mushrooms,the drained chickpeas, pour tomatoes & their juice on top, then squirt ribbons of tomato paste across the top.
Give it all a good stir, then cover tightly with foil or pan lid.
Bake in a preheated 375 F oven (gas mark 5 , 190 C, 170 C Fan) for 2 hours, no peeking.
After 2 hours, remove the lid, stir and taste for seasonings, adding more salt and additional seasoning until it is to your liking.
On the show, this was served this with \"Sammy's Couscous - Sundried Tomato and Mediterranean Herb\", ignoring the package instructions and dumping the whole box into a bowl, covering with 1 pint of boiling water, stirring, let sit a few minutes, stirring again, then sauteeing in some butter in a skillet before serving.