1. Dice lamb into 1/4-inch cubes. 2. In a medium heavy pot sauté meat in oil, stirring occasionally, until all moisture has evaporated, and meat starts to brown, about 10 minutes. 3. Add onion and stir until transparent, about 10 minutes. Add garlic and turmeric in the last minute. 4. Meanwhile, boil chickpeas until almost done (about 15 minutes), and drain. 5. Add the chickpeas to the pot along with the rest of ingredients. Mix well, making sure there is enough liquid to cover ingredients. Add some more hot water if needed. Bring to a quick boil, then reduce heat to medium-low, and let stew simmer gently, covered, about 45 minutes, or until sauce is nicely thickened. Stir 3 to 4 times while cooking to prevent ingredients from sticking to the bottom of the pot. Sauce of this stew should be thicker in consistency than that of regular stews. 6. This stew is particularly delicious with white rice and fresh radish and radish leaves. ---------------------------------------------------------------------------
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