Tunisian Lamb and Chickpea Tagine

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the lamb cubes on all sides, working in batches if necessary, for about 5-7 minutes. Remove lamb and set aside.

Add chopped onion to the pot and cook until softened, about 5 minutes. Add minced garlic, ground cumin, ground coriander, turmeric powder, and cayenne pepper (if using). Cook for 1 minute until fragrant.

Return the lamb to the pot. Stir in the diced tomatoes, chicken broth, salt, and black pepper. Bring the mixture to a simmer.

Reduce heat to low, cover the pot, and let it simmer for 60 minutes, or until the lamb is tender.

Stir in the rinsed and drained chickpeas. Continue to simmer, uncovered, for another 15-20 minutes, allowing the sauce to thicken slightly.

Taste and adjust seasoning as needed. Garnish with fresh chopped cilantro before serving.