I have a question about the recipe "Moroccan Style Lamb" from healthierkitchen.
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I don't see any reason why not. Make sure you use an appropriate sized pan, but other than that, stews are very forgiving and flexible!
It should halve as well as double just fine. Just eyeball the liquid when you add the stock and make sure it seems like enough!
pierino is a trusted source on General Cooking and Tough Love.
Just about anything that get's braised can be halved. Just be sure to taste for seasoning and adjust.