Peel and chop the Yellow Onion (1) and Garlic (4 clove). Add this together with the Bay Leaf (2) and the fresh Fresh Rosemary (2 sprig) to a large casserole. Sprinkle with the Olive Oil (3 tablespoon).
Place the casserole over medium-high heat and gently stir fry the ingredients for 4 minutes. Peel and chop up the Carrot (1). Blend the fresh Tomato (2) into a pulp. Add both the tomatoes and carrot to the casserole.
Stir well and let the ingredients simmer for 3 minutes. Chop up the Lamb Shank (1.66 pound) into smaller bits and add them to the casserole.
Stir well again. Pour in the Beef Stock (1 cup) and season with a good dash of freshly ground black Ground Black Pepper (to taste), a pinch of Salt (to taste), the Ground Cumin (1 teaspoon), Ground Cinnamon (1/4 teaspoon), Curry Powder (1 teaspoon) and Ground Coriander (1 teaspoon).
Stir well again. Bring the stew to a good boil and then turn the heat low. Put a lid on the casserole and let the lamb stew for 90 minutes. Then let the stew cool down fully.Then reheat the stew again and add the drained Canned Chickpeas (15.5 ounce).
Stir again and check the seasoning once the stew is warm again. Add extra Ground Black Pepper (to taste), Salt (to taste) or one of the spices if necessary. Check if the lamb is tender. Chop the fresh Fresh Cilantro (to taste) right before serving and add it to the stew.
Stir and take the stew off the heat. Scoop it onto deep plates, serve with couscous, and enjoy!