This Curry Lamb Chickpeas Stew is the perfect recipe for rainy days. It is warming and slightly spicy. It is also packed with vegetables and tender lamb.
In a ziplock bag- combine paprika, salt, pepper and lamb-rub the spices in the lamb. Allow to marinate 4 hours to overnight.
Combine the spices and salt in a bowl. In a large bowl, stir together flour and 1 1/2 teaspoons of the spice mixture, add the lamb and coat well. Heat the oil in a large pot. Add lamb a few pieces at a time; don't overcrowd. Brown the lamb on all sides, about 5 minutes each batch.
Remove the lamb and set aside. Add the onion to the pot. Cook for 2 minutes. Stir in the garlic and ginger- cook for 1 minute. Stir in the lamb and remaining spice mixture. Stir in the broth, tomato and carrots - bring to a boil, then reduce to a slow simmer. Cover and cook until the lamb is tender, about 1 1/2 hours. Stir in the chickpeas - cook, covered, for 20 minutes. Take out some of the vegetables and smash them. Add them back to the pot- this will thicken the sauce naturally.
Add salt and pepper to taste. Divide among 4 bowls, garnish with cilantro and serve with hot rice.