Heat olive oil in a large Dutch oven over medium-high heat. Season lamb with salt and pepper, then brown in batches, 3-4 minutes per side. Transfer to a plate.
In the same pot, add the onion and cook 5 minutes until softened. Stir in garlic, cumin, coriander, cinnamon, and ginger, and cook 1 minute until fragrant.
Return the lamb to the pot along with crushed tomatoes and broth. Bring to a simmer, cover, and cook on low heat for 1.5 hours, until the lamb is fork-tender.
Stir in the carrots and chickpeas. Simmer uncovered for 20 more minutes until the carrots are tender and the stew has thickened.
Stir in the preserved lemon and adjust salt and pepper to taste.
Ladle into bowls and top with toasted almonds and cilantro.
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