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Rub the mint, olive oil & Zaatar into the lamb pieces and leave to marinate for at least an hour or overnight.
Seal the meat in a large pan. Take the meat out of the pan, but leave the oil and juices from the meat.
Turn the heat down to low-med and add the onions and garlic for about 10 mins.
Add carrots, butternut squash and potatoes and stir for a few minutes.
Stir in the stock, chickpeas and tomatoes.
Bring to boil then turn heat down very low, cover and simmer gently for about 2 hours.
Serve with bread and fresh mint.