Make the dredge by combining all the ingredients in a bowl or plastic bag and mixing well.
Place 3 Tbsp. olive oil and the red wine in the bottom of a dutch oven. Add sweet potato, onion, carrot and tomato.
Place 3 Tbsp. of olive oil in a large cast iron pan. Heat the pan to medium on a burner.
Dredge the lamb in the flour mixture and then place carefully in the pan so that no 2 pieces are touching. Cook in batches if necessary.
Cook the lamb a couple of minutes on one side, then turn. Brown each side for a couple of minutes, then place lamb pieces on top of the veggies in the dutch oven.
Add the garlic, ginger, and crushed chilis to the pan and cook, stirring, for 2 minutes until fragrant.
Pour the red wine into the pan, and stir quickly, scraping the bottom of the pan to deglaze. Remove from heat.
Pour garlic and ginger mixture over the lamb and vegetables.
Stir the remaining dry spices together and sprinkle over the ingredients in the dutch oven.
Cover the dutch oven and place in the oven. Allow to cook for 2 hours, then stir gently. If the stew looks dry add 1/4 cup water. Reduce the heat to 300°F. Cook for another 1-2 hours. Stew is done when the lamb and veggies are very tender.
Place the chopped pecans in a dry skillet and toast on a medium burner, stirring frequently. Remove them as soon as they start to smell and look toasty. Be careful not to let them burn.
Serve the stew with Brown Butter and Garlic Mash or couscous. Top it with the toasted pecans and a sprinkling of chopped cilantro.