Serves: 4 servings (1 serving = 2 cups stew)
1) Heat the oil in a large pot over high heat until hot but not smoking. Season the meat lightly with salt and pepper and sear in the oil until browned on all sides, about five minutes.
2) Add the onions and garlic and cook for an additional five minutes. Add the tomato paste and stir to incorporate, cooking for 2 to 3 minutes. Add the celery, carrots, parsnips, chickpeas, wine, chicken broth, tomato sauce, orange zest, segments and juice, and cumin. Bring to a boil, then reduce heat, cover and simmer until lamb is tender, about 90 minutes.
3) Season with salt and pepper to taste. Remove from heat, cool slightly and ladle into bowls.
Top stew with fresh mint and serve.