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Place the diced lamb in a bowl with the spices and orange juice. Season well, then toss to coat. Cover and leave to marinate for at least 30 minutes, or up to 24 hours in the fridge.
Preheat the oven to 170°C, fan 150°C, gas 3. Heat 1 tablespoon of olive oil in a large flameproof casserole, add half the lamb and its marinade and brown over a high heat. Remove to a bowl and repeat with another tablespoon of oil and the rest of the lamb.
Reduce the heat to low, deglaze the pan with a generous splash of water. Once the water has almost evaporated, heat the remaining tablespoon of oil and cook the onions for 5 minutes. Add the flour, garlic and tomato purée, then cook for another 1-2 minutes, stirring.
Tip in the lamb and any juices along with the chopped tomatoes, stock and cinnamon sticks. Bring to a simmer, cover and cook in the oven for 1 hour, 30 minutes.
Stir in the apricots, dates and chickpeas. If the sauce is looking too thick, you can add some more stock or water. Cook for a further 30 minutes or until the lamb is very tender and the sauce has thickened. Check the seasoning.
If you’re not eating straight away, let it cool, then chill or freeze in an airtight container (see Get ahead). Serve topped with the chopped almonds, herbs and reserved orange zest, and couscous or flatbreads.