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Preheat oven to 180°F/350°F (160°C fan). (Note 6 re: other cook methods)
Spice mix - Mix the ingredients in a bowl then set aside.
Brown lamb - Toss lamb with the salt and pepper. Heat the oil in a large oven-proof dutch oven (with a lid) over high heat. Brown the lamb in 3 batches, turning to colour the pieces all over, about 3 minutes. Remove into a bowl, then repeat with remaining lamb. Set aside.
Deglase pan with white wine.
Aromatics - Turn heat down to medium high. Add onion and garlic, cook for 3 minutes until soft. Add tomato paste, ginger, cinnamon and spice mix. Cook for 1 ½ minutes, stirring constantly.
Sauce - Add chicken stock and water, stir, then return the lamb into the pot.
Slow cook 1 hr 45 min - Bring to a simmer, cover with a lid then cook in the oven for 45 minutes. Add apricots, put the lid back on and cook for another 1 hour, checking halfway to ensure the sauce hasn't reduced all the way (if you're concerned, add ½ cup water).
Lemon finish - Lamb should be tender - check! Gently stir in lemon zest.
Serve over plain couscous, sprinkled with almonds and coriander.