Heat oil in a large heavy pot

If using crushed garlic, sauté until starting to become transparent

Brown the meat on all sides (in batches if necessary)

Add the onion to the pan, if used

Add water to the pot, pouring onto the sides of the pot

Cover tightly. Bring back to the boil. Reduce to low heat

Sprinkle the meat with salt, spice and most of lemon juice (if used)

Cook for 1 hour for chicken, otherwise 2 hours. Shake the pot occasionally (don't stir the meat). Add extra boiling water if the pot gets dry (needs about 5mm of liquid). Add a tablespoon at a time, with at most 2/3 cups in total. Pour water onto the side of the pot rather than directly onto the meat. Then shake the pot.

Lift the meat from the pot

Add remaining vegetables to cooking juices in the pot (deep fried potatoes plus optional tomatoes and deep fried garlic cloves)

Layer the meat on top of the vegetables

Adjust seasonings

Cook for another hour on low heat

Drizzle with remaining lemon juice