Lamb and Chickpea Curry

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2 pounds boneless lamb shoulder (not tied), gristle and fat removed, and 1-inch diced

1/4 cup Madras curry powder 

1 teaspoon ground paprika 

1 teaspoon ground cumin 

1 teaspoon roughly minced fresh rosemary leaves 

1 teaspoon roughly minced fresh thyme leaves 

1/2 teaspoon ground fennel seeds 

Kosher salt and freshly ground black pepper 

1/2 cup good olive oil 

1 cup chopped yellow onion 

1 tablespoon chopped fresh ginger 

2 teaspoons minced garlic (2 cloves) 

2 cups chicken stock, or vegetable stock, both preferably homemade 

1 (13.5-ounce) can coconut milk 

1/2 cup dry white wine 

1/2 cup tomato paste (6 ounces) 

1/2 cup dark brown sugar, lightly packed 

3 tablespoons pure maple syrup 

2 tablespoons harissa 

1 cup (3/4-inch-diced) carrots (4 carrots) 

1 cup (3/4-inch-diced) celery (2 large stalks) 

1/2 cup golden raisins 

4 cups canned chickpeas, rinsed and drained (45 ounces) 

Steamed basmati rice, for serving 

Plain whole milk Greek yogurt, for serving 

Whole fresh parsley or cilantro leaves, for serving