In a large bowl, combine the lamb cubes with cumin, ginger, turmeric, cinnamon, salt, and pepper. Toss to coat evenly.
Heat olive oil in a large tagine or Dutch oven over medium-high heat. Brown the lamb cubes in batches, then set aside.
Add the sliced onion to the tagine and cook until softened and translucent, about 5 minutes.
Return the lamb to the tagine. Add the chicken broth, honey, and apricots. Bring to a simmer.
Cover the tagine and reduce heat to low. Simmer for 1.5 to 2 hours, or until the lamb is tender.
Stir in the chopped cilantro and almonds. Serve hot with couscous or crusty bread.
Garnish with extra cilantro and almonds before serving.
Really enjoyed this recipe. The flavors are complex, and the dish is very satisfying. I served it with some crusty bread, which was perfect for soaking up the sauce.
