2 tablespoons olive oil, butter, or ghee

1 ½ – 1 ¾ pounds lamb stew meat (shoulder, leg, or shank), cut into 1 ½-inch cubes

1 onion, diced

4–6 garlic cloves, rough chopped

1 teaspoon salt

1 teaspoon pepper

2 teaspoons ground cumin (or 1 teaspoon ground + 1 teaspoon cumin seeds)

1 teaspoon ground coriander

1 teaspoon ground turmeric

1 teaspoon ground cinnamon

½ teaspoon chili flakes (Aleppo chili flakes preferred), plus more for garnish

2 tablespoons tomato paste

¼ cup apple cider vinegar (or red wine vinegar)

1–2 tablespoons honey or brown sugar

1 1/4 cups chicken stock or broth

1 (15-ounce) can chickpeas, rinsed and drained

¼ cup raisins, dried apricots (chopped), or dried currants