Lamb and Chickpea Stew with Spring Vegetables

Instructions

1. 1
   Heat olive oil in a large heavy-bottomed pot over medium-high heat.
2. 2
   Season lamb cubes with salt and pepper, then brown them in batches until golden on all sides, about 8-10 minutes. Set aside.
3. 3
   In the same pot, sauté diced onions until softened, about 5 minutes, then add minced garlic and cook for 1 minute.
4. 4
   Stir in cumin, cinnamon, and paprika, cooking for 1-2 minutes to bloom the spices.
5. 5
   Return the browned lamb to the pot and add the stock, bringing to a boil.
6. 6
   Reduce heat to low, cover, and simmer for 60 minutes until the lamb is tender.
7. 7
   Add carrots and chickpeas, then simmer for another 20 minutes.
8. 8
   Add asparagus and peas in the final 10 minutes of cooking.
9. 9
   Taste and adjust seasoning with salt and pepper as needed.
10. 10
    Serve hot in deep bowls, garnished with fresh coriander.