Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

Add the lamb cubes in batches, searing them until browned on all sides, then remove to a plate.

Reduce heat to medium, add the chopped onion to the pot, and cook for 5 minutes until softened.

Stir in the minced garlic and Ras el Hanout spice blend, cooking for 1 minute until fragrant.

Return the lamb to the pot and pour in the broth. Scrape the bottom of the pot to release any browned bits.

Stir in the dried apricots. Bring the mixture to a boil, then cover, reduce heat to low, and simmer for 60 minutes.

Add the drained chickpeas and honey, stirring gently. Simmer uncovered for another 15-20 minutes until the sauce thickens and the lamb is very tender.

Serve hot over couscous or with crusty bread, garnished with toasted almonds and fresh cilantro.