I tweaked a Bon Appetit recipe and it was pretty good!

Ingredients
3/4 cup dried chickpeas
5 garlic cloves (2 whole, 3 chopped)
1 large cinnamon stick, broken in half

2 tablespoons olive oil
3 pounds 1" cubes lamb shoulder (maybe try another cut next time)
Kosher salt and freshly ground black pepper
1 large onion, diced
5 teaspoons Ras-el-Hanout spice blend (click for recipe)

Adapted from WeAreNotMartha , who in turn adapted it from Madhur Jaffrey’s Indian Cooking

Vindaloo spices (we used some from our India trip. If putting together yourself, see the process at WeAreNotMartha

5 T white wine vinegar
1 t light brown sugar
10 T vegetable oil
2 medium onions, peeled and sliced into half-rings
1 1/3 C water