Moroccan Lamb Stew (Tagine)

Salt and pepper the lamb (cut into small cubes after removing fat). In an enamel pot, heat oil to medium-high and brown a few pieces of meat at a time. Combine the meat, harissa, spices, and tomatoes, bringing the mixture to a boil, then cover and simmer for 30 minutes on low heat. Add vegetables, bay leaves, and enough water to immerse all of the ingredients. Bring to a boil again, then cover and simmer on low heat for one hour while stirring regularly, or until the meat is tender. Five minutes before the end of cooking, add the chick peas. Sprinkle with mint and chopped coriander, and serve with couscous.