How to Make It
Heat 1 tablespoon of the olive oil in a large heavy saucepan. Generously season the lamb with salt and pepper. Working in 3 batches, sauté the meat over moderately high heat until browned all over, about 5 minutes per batch. Transfer the meat to a platter.
Add the remaining 1 teaspoon of oil to the saucepan and cook the onion wedges over moderate heat, turning once, until browned on both sides, about 4 minutes. Transfer the onion wedges to the platter.
Return the meat to the saucepan. Add the cinnamon stick, turmeric, saffron, chicken stock and 1 quart of water and bring to a simmer over high heat. Reduce the heat to moderately low and simmer until the meat is tender, about 1 hour.
Add the carrots, celery and onion wedges to the saucepan and return to a simmer. Cook until the carrots are almost tender, about 15 minutes. Add the zucchini, pattypan squash and chickpeas and cook until the zucchini and squash are just tender, about 10 minutes longer. Discard the cinnamon stick and season the stew with salt and pepper. Transfer the stew to a bowl and serve.