Step 1

Place the chickpeas in a large bowl and add enough cold water to cover them by 8cm. Soak them at room temperature for at least 8 hours or up to 1 day. Drain.

Step 2

Season the lamb with salt and pepper. Heat a large heavy pot over medium-high heat. Add the oil and half of the lamb to the pot. Cook, turning as needed, for 10 mins or until brown on all sides. Transfer the lamb to a plate. Repeat with the remaining lamb and set aside.

Step 3

Pour off all but 1 tablespoon of the oil. Add the onion to the pot and sauté, stirring to scrape up any browned bits, for 3 mins or until the onion is tender and golden. Add the ginger, garlic, garam masala, cayenne and cumin. Sauté for 1 min or until fragrant. Sprinkle the flour over and stir for 1 min. Stir in the coconut milk, tomatoes, chickpeas, lamb, 2 teaspoons sea salt flakes and 1 1/2 cups (375ml) water. Bring the mixture to a simmer.

Step 4

Reduce the heat to low, cover and cook, stirring occasionally, for 1 hour. Add the carrots, celeriac and parsnips and cook for 1 hour longer or until the meat, chickpeas and vegetables are tender. Skim off any excess fat from the surface of the stew. Season to taste with salt and pepper.

Step 5

Ladle the stew into shallow bowls and serve with the lime wedges, coriander and flat breads.