In a large heavy pot over medium-high, heat 1 tbsp. EVOO. Pat the lamb dry and season with salt and pepper. Sear, turning until browned on all sides, about 6 minutes. Transfer the lamb to a cutting board.
Add the remaining 2 tbsp. EVOO and the carrots to the pot; cook over medium heat for 3 minutes, scraping up any brown bits. Add the ginger, garlic and cinnamon; cook, stirring, until fragrant, 1 minute.
Stir in the tomatoes and 2 cups water. Return the lamb and any juices to the pot and simmer, 15 minutes. Using tongs, transfer the lamb to a cutting board. Using two forks, shred the lamb, then return it to the pot. Stir in the chickpeas and cook to heat through, about 5 minutes. Serve with the cilantro and yogurt.
