Drizzle lamb with 2 teaspoons olive oil and stir to coat.

Heat remaining 2 teaspoons olive oil in a saucepan over low heat.

Cook and stir onion until softened (10-15 minutes).

Remove saucepan from heat and add potato to onion.

Heat a large skillet over medium heat.

Cook and stir lamb in small batches until browned (about 5 minutes per batch).

Transfer browned lamb to the onion mixture.

Stir curry powder into the lamb-onion mixture.

Cook over medium heat for 1 minute.

Add water to the lamb-onion mixture and bring to a boil.

Reduce heat to low, cover the saucepan, and simmer until lamb is cooked through and potatoes are tender (about 45 minutes).

Mix coconut milk and chickpeas into the lamb-onion mixture.

Simmer until heated through (about 5 minutes).

Serve hot.