Coat the lamb in the flour and shake off any excess.
In a large, heavy saucepan, heat the oil over medium-high. When the oil is hot, add the lamb cubes and lightly brown on all sides, about 5 or 6 minutes (Note: do not cook the lamb all the way through.) Remove the lamb cubes with a slotted spoon, transfer to a large plate and set aside.
Heat the same saucepan over low heat, add the garlic and stir for a few seconds. Stir in the cinnamon, cumin, coriander, cayenne pepper, and bay leaf; toast the spices for 45 seconds, stirring constantly. Add the hot water and stir to scrape any brown bits. Return the meat to the pan and simmer, stirring, until the liquid thickens, about 5-minutes. Cover and simmer over low heat, stirring every now and then, for 1 hour.
Meanwhile, blanch the leeks and fennel in a pot of boiling water for 2 minutes. Drain the leeks and fennel and transfer to the saucepan with the lamb.
Add the carrots, raisins, salt and black pepper to taste. Simmer, covered, until the meat is tender when pierced with a fork, 40 to 50 minutes longer. Squeeze in the lemon juice and stir in the beans. Use a zester to add the lemon zest. Garnish with fresh thyme and serve warm.
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