Season the lamb cubes generously with salt and black pepper.

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

In the same pot, reduce heat to medium. Add the diced onion and cook for about 5 minutes until softened. Add the garlic, ginger, cumin, and cinnamon, stirring constantly for 1 minute until fragrant.

Return the browned lamb to the pot. Pour in the diced tomatoes (with their juices), broth, and honey. Stir well to combine and scrape up any browned bits from the bottom of the pot.

Bring the mixture to a gentle boil, then reduce the heat to low. Cover with a lid and simmer for 1 hour.

Stir in the raisins or apricots (if using) and simmer uncovered for an additional 20-30 minutes, or until the lamb is very tender and the sauce has thickened.

Remove the cinnamon stick. Taste and adjust salt if needed. Serve hot, garnished with fresh chopped cilantro.