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Heat large skillet over medium high heat.
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Add 1 tbsp olive oil and onions, reduce the heat and saute until translucent, about 5 minutes.
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Transfer the onions to large pot, add the spices and herbs to the onions in the pot.
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Meanwhile, in same skillet that was used to sauté the onions, heat 1 tbsp oil over high heat. Add the lamb and sear quickly - only for about 1-2 minutes. Transfer the lamb to pot with onions and herbs. Add broth to pot. Bring to a boil.
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Add fennel, carrots, chick peas and tomatoes. Cover pot and reduce heat to low. Simmer until all vegetables are tender, about 20 – 30 minutes. Uncover; with slotted spoon remove lamb and vegetables to a serving dish. Keep warm.
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Boil remaining sauce until reduced, about 10 – 15 minutes. Season with salt and pepper. Return lamb and vegetables to the pot. Heat ingredients through and serve in soup bowls.