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1
Sprinkle lamb with salt and pepper; place flour in a plastic bag, add a few pieces of lamb to the bag; shake to coat.
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2
Remove and shake off excess flour; repeat with the remaining lamb.
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3
Heat a deep skillet or saute pan with a tight-fitting lid over med heat; add in 2 tablespoons oil.
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4
Add in half of the lamb to the hot oil; cook about 15 minutes or until evenly browned; transfer lamb to a plate; repeat with remaining lamb.
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5
Add another tablespoon oil to the pan if needed; add in onions and carrot to hot oil; cook, stirring, for about 10 minutes or until onions are golden.
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6
Add in the garlic and cumin; cook 1 minute.
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7
Transfer vegetables to the plate with the lamb.
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8
Add the win to the pan and boil over high heat until reduced by half.
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9
Then add in the tomatoes, figs, 1 strip of orange zest and cinnamon stick; bring to a boil.
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10
Return the lamb/vegetables and any accumulated juices to the pan; cook, covered, over med-low heat for about 1 1/2 hours or until the lamb is tender.
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11
Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet; cook the artichoke hearts for about 15 minutes, turning them with a spatula (until golden brown).
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12
About 15 minutes before the lamb is cooked, stir in the artichoke hearts; add salt/pepper to taste, if needed.
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13
Finely chop the dill, mint, and remaining orange zest together.
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14
Sprinkle over the stew and serve.
