In small heatproof bowl, combine apricots and boiling water. Set aside to soften. Reserving soaking liquid, drain apricots and coarsely chop.
In flameproof casserole or Dutch oven, heat oil over medium heat. Stir in cinnamon, ginger, paprika, turmeric and pepper, and cook until fragrant, about 30 seconds. Stir in onion, carrots, parsnips and broth, and cook, stirring frequently, until vegetables have softened, about 5 minutes.
Stir in lamb and cook until lamb is no longer pink, about 5 minutes. Stir chopped apricots, 1/4 cup of reserved soaking liquid, tomato sauce, chick-peas, salt and cilantro into stew and cook until lamb is cooked through and vegetables are tender, about 10 minutes. Stir in lemon juice and serve.
Per serving: 295 calories, 7.9g total fat, 1.7g saturated fat, 3.3g monounsaturated fat, 1g polyunsaturated fat, 6.9g dietary fiber, 23g protein, 35g carbohydrate, 54mg cholesterol, 378mg sodium.