Heat the oil in a heavy-bottomed Dutch oven over medium-high heat. Season the lamb with salt and pepper and add to the Dutch oven. Brown the lamb on all sides, about 5 minutes. Remove the lamb to a bowl; add the onion, carrot, celery and spices. Sauté the mixture until softened, about 5 to 7 minutes.
Add the tomatoes (and their juices) and 2 cups of chicken stock and bring to a boil. Reduce the heat and add the lamb back into the Dutch oven. Season with salt. Simmer the mixture for an hour, stirring occasionally, adding a bit more stock if the mixture becomes too dry.
Add the chickpeas, apricots, and figs and continue simmering for another hour, stirring occasionally, until the meat is fork-tender. Add additional stock as needed – you want plenty of the fragrant sauce! Taste the mixture and season with salt and a little pepper. Stir in the chopped mint before serving and garnish with additional mint if desired.
If serving the next day, let cool on the stovetop, then place in a tightly-sealed container and refrigerate until serving. Reheat gently in the Dutch oven over medium heat, adding water as needed and garnish with fresh mint.
Serve with couscous and a tossed salad, or steamed green beans with lemon and olive oil.