Lebanese Lamb Stew with Chickpeas and Tomatoes

Instructions

1. 1
   Heat olive oil in a large pot over medium-high heat and brown the lamb cubes on all sides, about 8 minutes. Remove and set aside.
2. 2
   In the same pot, sauté diced onion until soft, then add minced garlic and cook for 1 minute until fragrant.
3. 3
   Add cumin, cinnamon, and allspice, stirring constantly for 1 minute to toast the spices.
4. 4
   Return the lamb to the pot and add canned tomatoes with their juice, beef stock, and bay leaves.
5. 5
   Bring to a boil, then reduce heat and simmer covered for 45 minutes until lamb is tender.
6. 6
   Add cooked chickpeas and continue simmering for 15 more minutes until flavors meld.
7. 7
   Season with salt and pepper to taste, garnish with fresh parsley, and serve with rice or bread.