Lamb and Chickpea Stew with Autumn Spices

Instructions

1. 1
   Heat olive oil in a large pot over medium-high heat and brown the lamb cubes on all sides, approximately 8 minutes. Remove and set aside.
2. 2
   In the same pot, sauté onions and garlic until softened and fragrant, about 5 minutes.
3. 3
   Stir in tomato paste and cook for 2 minutes, then add cinnamon, cumin, and coriander, toasting the spices for 1 minute.
4. 4
   Return the lamb to the pot, add stock and bring to a boil.
5. 5
   Reduce heat, cover, and simmer for 45 minutes until lamb is tender.
6. 6
   Add chickpeas and dried apricots, then continue simmering for another 15-20 minutes.
7. 7
   Season with salt and pepper to taste and serve hot with rice or flatbread.