Classic Tunisian Sautéed Lamb Casserole

Assemble the ingredients: lamb, bay leaf, flour, black pepper, butter, water, yogurt.

Warm oil in a heavy pot. Add the lamb and cook until sautéed.

Stir in the aromatics and spices — the backbone of Tunisian flavors.

Add the remaining ingredients and cook gently, stirring occasionally, until tender.

Taste and adjust seasoning; the flavor should deepen as it cooks.

Plate and serve with traditional Tunisian accompaniments such as bread, rice, or fresh herbs.