Heat a glug of olive oil in a large pot. Add onion and cook until soft and translucent. Add lamb and cook until lightly browned. Add garlic and all spices, stir and cook until fragrant. Add carrots, zucchini, tomatoes, chickpeas and rice and stir until combined.
Add chicken stock, reduce heat to a simmer, cover and cook for 1 hour.
Remove stew from heat and add the juice and zest from one orange and one lemon. Serve with any or all optional garnishes.
Recipe by Port and Fin at https://portandfin.com/moroccan-lamb-harira/