Step 1

In a large Dutch oven (affiliate) or heavy oven-safe pot, heat 2 tbsp olive oil over medium heat until shimmering but not smoking.

Step 2

In the heated oil, saute the onions, carrots, and potatoes for 4 minutes or so. Add the garlic and season with salt and pepper. Remove from the pot and set aside briefly.

Step 3

In the same pot, add more oil if needed, and deeply brown the lamb on all sides. Season with salt and pepper.

Step 4

Turn heat to medium-high and return the sauteed vegetables to the pot. Add the dried apricots, cinnamon stick, bay leaf and spices and stir to coat.

Step 5

Add the plum tomatoes and broth and bring everything to a boil for 5 minutes or so.

Step 6

Cover the pot and place in the 350 degrees F heated-oven for 1 ½ hours (check partway through to add water or broth if needed). Now stir in the chickpeas, cover and return to the oven for another 30 minutes.

Step 7

Remove from the oven and serve hot with your choice of Lebanese rice, couscous, pita bread or your favorite rustic bread.

Step 8

A simple Mediterranean salad like Fattoush makes a great starter for this hearty meal. Enjoy!