Season the lamb cubes generously with salt and black pepper.

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Brown the lamb in batches until seared on all sides, then remove and set aside.

In the same pot, add the chopped onion and cook for 5 minutes until softened. Add the garlic and cook for another minute.

Stir in the cinnamon, ginger, cumin, and coriander, cooking for 30 seconds until fragrant.

Return the lamb to the pot and pour in the diced tomatoes (with juices) and the stock. Stir well to combine.

Bring the mixture to a boil, then reduce heat to low, cover, and simmer gently for 1 hour.

Stir in the dried apricots and continue to simmer, covered, for another 30 minutes, or until the lamb is very tender.

Taste and adjust seasoning with more salt or pepper if needed.

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