My Moroccan mother-in-law often makes this sweet and sour stew for Shabbat lunch. The spices (cinnamon, cumin, cloves, harissa, and nutmeg) and the long cooking time blends the flavours. My mother-in-law finishes the cooking on Shabbat hot plates. I, on the other hand, use a slow cooker. I start cooking around noon and I let simmer until noon the next day, adding water if necessary.
I always add vegetables to make a truly complete and balanced meal. Pictured are courgettes, but I use whatever I have on hand.
I sometimes make this dish in a cast iron casserole. I cook over medium heat for 3 hours, then I let simmer over low heat or in the oven at 150°C / Gas 2 until noon the next day.