Begin by chopping the boneless lamb and prepping your vegetables into bite-sized pieces.

Heat some extra virgin olive oil in a Dutch oven over medium-high heat. Add the lamb and brown it thoroughly for about 5-7 minutes.

Remove the browned lamb and add chopped onions and minced garlic to the same pot. Sauté until translucent and fragrant, about 3-4 minutes.

Add in the chopped carrots, gold potatoes, canned tomatoes, dried apricots, chickpeas, and spices. Pour in the broth and stir gently.

Return the lamb to the pot and bring to a gentle simmer. Cover and cook in a preheated oven at 350°F for about 2 hours.

In crock pot or pressure cooker setups, add the chickpeas in the final cooking phase for 10-15 minutes.

After cooking, check that the lamb is fork-tender and falls apart easily, signaling it's ready to be served.