Heat 2 tablespoons oil in heavy large Dutch oven over medium-high heat. Add lamb and brown on all sides, about 6 minutes. Cover, reduce heat to medium-low and cook 20 minutes, stirring occasionally. Sprinkle lamb with pepper, allspice, nutmeg and cardamom. Add both stocks, tomatoes and tomato paste. Cover and cook 1 hour 20 minutes, turning lamb once. Add carrots; cover and cook 30 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm in 350°F oven approximately 30 minutes.) Heat remaining 1 tablespoon oil in heavy medium skillet over medium heat. Add garlic and saute until tender, about 1 minute. Add cilantro and saute 1 minute. Sprinkle mixture over lamb. Cover and continue cooking until lamb is tender, about 10 minutes. Sprinkle lime juice over. lamb 26