Mix all the spices together and toss the cubes of lamb in the spice mix.
Heat a large ovenproof casserole or frying pan. Brown the meat in batches, then put on a plate to keep warm. This should take about 10 minutes.
Add a little more oil to the pan and add the onions and garlic and cook for approximately 5 minutes until they are soft but not brown.
Put the prepared lamb in the pan with the onion and garlic.
Stir in the apricots, raisins, chopped tomatoes, stock, honey, almonds and orange juice and zest. Bring to simmering point then reduce the heat. Cover and cook gently on the hob or in the oven until the lamb is really tender.
Sprinkle with fresh mint and coriander and serve with couscous and a green salad.
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