In a large pot over high heat add in 1 tablespoon of olive oil and brown the lamb stew meat well, about 10 to 12 minutes.
Remove the lamb and add 1 tablespoon of olive oil to the pot and add in the onion, garlic, peppers and carrots and turn the heat down to medium and cook for 12 to 12 minutes or until browned.
Next, add the cooked lamb back into the pot along with the tomatoes, stock, lentils, chickpeas and spices and simmer over low heat for 30 minutes.
Finish with salt, pepper and fresh thyme. Serve alongside pita bread and garnish with optional chopped fresh parsley, thyme and sour cream.