In a tagine or large saute pan, heat oil over medium high heat. Brown lamb until caramel brown. Remove from pan and set aside.

Add onions to pan and reduce heat to medium. Cook for 5-7 minutes until the onions are soft and translucent.

Add browned lamb, garlic, spices, salt, and pepper to pan. Add stock and bring to a boil. Cover and cook over medium heat for 30 minutes.
Remove the lid from the pan and reserve 1/2 cup of liquid and set aside. If the pan looks too dry, add the reserved stock back in a few tablespoons at a time. Replace the lid and let cook another 20 minutes or until lamb is fork tender.

While tagine is cooking, in a small bowl, cover prunes and dried apricots in boiling water and set aside for 5 minutes to rehydrate. After about 5 minutes, drain and set aside, discarding the soaking water.

In a small pot over medium-low heat, add reserved liquid from tagine, rehydrated prunes and apricots, cinnamon, and honey. Simmer for 5-10 minutes or until sauce is thickened. Set aside.

Once lamb is tender, serve with prune mixture and garnish with toasted almonds and cilantro.