Place large Dutch oven or sauce pot over medium heat.
Once hot, add olive oil and lamb. Season to taste with salt and pepper. Cook until browned on all sides, transfer to a plate and set aside.
Add the onion and garlic to the pot. Cook until softened, about 3 minutes.
Add the lamb back to the pot along with the tomato paste, bay leaf, paprika, cumin and cloves. Stir to combine and cook for 1 minute.
Add the beef broth, diced tomatoes and cilantro to the pot. Bring to a simmer, stir then reduce heat to low, cover and cook for 45 minutes.
Add lentil and chickpeas to the pot, stir to combine, cover again and cook another 20 minutes.
Remove lid from the pot, cook an additional 20-25 minutes until stew is reduced and thickened.
Season to taste with salt and pepper. Serve with more chopped cilantro, a dollop of yogurt and pita bread.