Steps
1. Heat oil in a heavy Dutch oven or deep skillet over medium-high heat.
2. Add lamb cubes and cook until browned on all sides, about 5 minutes.
3. Add onion and cook, stirring occasionally until soft and translucent, about 3 minutes.
4. Add ginger paste, cumin, paprika, turmeric, and coriander and cook for 1 minute.
5. Add broth and bring to a boil.
6. Reduce heat to low, cover, and simmer for 10 minutes.
7. Add carrot, potatoes, apricots, raisins, olives, and parsley and stir to combine.
8. Cover and simmer for 25 minutes more, stirring occasionally.
9. Taste for seasoning and add salt and pepper, if needed.
10. Serve warm with couscous.