11.   Add lamb along with wine, sachet of herbs and veal stock.

12.   Add lamb, and saute until lamb is seared on all sides.

13.   Add the lamb and raise the heat for a few minutes, mashing with the fork as you brown the meat.

14.   Add the lamb and turn it over in the liquid to moisten the surface of the meat.

15.   If you are not using a tagine, add lamb to skillet.

16.   In typical fashion, Americans have turned this medley into a dish for carnivores by adding lamb.

17.   When onion is browning, add the lamb, breaking it up as it cooks.