Moroccan style stew

Having eaten lamb for Easter dinner we had lots left over. What to do with it, which would also let us use up other things in the fridge. I did buy a courgette (zucchini) to add a little variety to the root veggies we did have but besides that everything was already in the house.

Ingredients

2 carrots, cut into small pieces
1 large sweet potato, cut in to medium sized pieces (so that it doesn't disintegrate or turn to mush in the cooking process)
2 medium to large potatoes, diced
1 courgette (zucchini), sliced or diced and put in 10 minutes before the end of the cooking time
1 onion, chopped
1 container of chopped tomatoes
2 cloves of garlic, chopped
1 t (teaspoon) paprika
1-2 t mild chilli powder
1/2 t fennel seeds
1 t cinnomon
1 t cumin (powder)
pepper and salt to taste
3/4 c (6 fl. oz) white wine
1 cup stock
left over cooked lamb (if you don't have any, buy some stewing lamb and cook it in a pressure cooker by itself for about 17-20 minutes or stew it on the stove until it is tender)
Couscous for 4

Serves 4

1. Fry onions until fragrent and soft.  Just before it it ready, add the garlic.
2. Add the vegetables (except the courgette), lamb, and liquids and simmer until the vegetables are almost tender.
3. Add the courgette, and cook for 10 minutes more
4. Check seasonings, and add salt, pepper and any other seasoning as necessary.
5. Serve with couscous.

If there are any ingredients which you don't have in the cupboard, improvise.