Lamb and Chickpea Stew with Autumn Spices

Instructions

1. 1
   Heat olive oil in a large heavy-bottomed pot over medium-high heat. Season lamb cubes with salt and pepper, then brown them in batches for 3-4 minutes per side. Remove and set aside.
2. 2
   In the same pot, sauté diced onion until softened, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
3. 3
   Stir in ground cumin, cinnamon, and coriander, toasting the spices for 1-2 minutes to release their aromas.
4. 4
   Return lamb to the pot and add canned tomatoes, stock, and bay leaf. Bring to a simmer.
5. 5
   Reduce heat to low, cover, and simmer for 45 minutes until lamb is beginning to tenderize.
6. 6
   Add chickpeas and dried apricots, stir well, and continue simmering for another 30 minutes until lamb is very tender and sauce has thickened.
7. 7
   Taste and adjust seasoning with salt and pepper. Remove bay leaf.
8. 8
   Serve hot in deep bowls, garnished with fresh cilantro and accompanied by rice or flatbread.