In a large bowl, season the lamb with 1 teaspoon salt and ½ teaspoon pepper. Sprinkle with flour and toss to coat evenly.

Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium high heat. Add half the lamb in an even layer and brown on all sides, flipping occasionally, for about 7 minutes. Repeat with 1 tablespoon olive oil and remaining lamb. Reserve any extra flour to create a roux after cooking the veggies. Remove from pot and set aside.

Add the remaining olive oil, the onion, carrots, and celery to the pot and cook for 5-7 minutes, until softened and browned. Stir in the garlic and cook for an additional minute until fragrant. Add the cumin, coriander, and crushed red pepper and toast for about 15 seconds, followed by the remaining flour, and stir until the veggies are coated well.

Return the lamb to the pot with the broth, tomatoes, chickpeas, potatoes, bay leaves and remaining salt and pepper. Bring to a boil, scraping up any browned bits from the bottom of the pot. Stir in mint and parsley, then reduce the heat to a simmer.

Cover and simmer for 70-80 minutes, or until the lamb is tender and the stew has thickened.

Spoon the stew over rice and garnish with extra parsley.