Brown the lamb pieces in a Dutch oven with a little olive oil. Add some couscous spices, salt, and pepper. When the meat is golden, add the crushed garlic and tomato paste. Mix well and let simmer for 5 minutes. Remove the meat and set aside. Brown the flour in the juices, then add the hot broth, whisking well. Return the meat to the pot, add the bouquet garni, and cook over low heat for 45 minutes.

Meanwhile, prepare the vegetables: peel, cut them in half, and wash thoroughly. Do the same with the potatoes and keep them in cold water so they don't darken. Peel the onions and leave them whole. In a large sauté pan, brown the onions in a little olive oil, then add the carrots and turnips. Add a pinch of salt and some couscous spices. Once browned, set them aside.

After the meat has cooked for 45 minutes, add the browned vegetables to the pot. The sauce should not be too liquid and should just cover the vegetables and meat. Adjust if needed and cook over low heat for 30 minutes. Add the potatoes, check the seasoning, and cook for another 30 minutes. Check the doneness of the vegetables and potatoes with the tip of a knife.

To serve, sprinkle with chopped fresh parsley and enjoy immediately!