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This recipe is from my friend Pat.

Serves 4-6.
2 tablespoons olive oil
1 large onion, minced
3 large cloves garlic, chopped
2 tablespoons best-quality curry powder
1/2 teaspoon ground cinnamon
2 large lamb shoulder blade chops, cubed
1 medium tomato, chopped
2 cups beef broth
 1 14-oz. can chickpeas juice of two lemons cilantro leaves
Heat the oil in a large, heavy pan. Brown the onion. Add the garlic and stir for one minute. Add the spices and stir. Add the lamb and coat it completely with the spice mixture, allowing it to fry for a few minutes, followed by the tomatoes. Pour the beef broth over it, and as soon as it begins to boil, turn the heat down to a gentle simmer.
In a small bowl, mash half of the chickpeas. After a half hour, add them along with the whole chickpeas to the simmering soup and cook for another hour. At the end of the cooking time, squeeze in the lemon juice. When you serve it, top each bowl with a few cilantro leaves.

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