Mix all the spices together in a bowl. Pat the lamb dry with paper towels and coat it thoroughly with the spice mixture.

Heat olive oil in a large pot or tagine over medium-high heat. Brown the lamb in batches until golden on all sides (about 3-4 minutes per batch). Remove and set aside.

In the same pot, lower the heat and sauté the onions until softened (about 5 minutes). Add the garlic and cook for another minute.

Return the lamb to the pot. Add tomato paste, diced tomatoes, and chicken stock. Bring to a simmer, then reduce heat to low.

Cover and cook for 1½ hours, stirring occasionally.

Add the carrots and cook for another 30 minutes.

Stir in the apricots, raisins, and honey. Cook for a final 30 minutes until the lamb is very tender.

Toast the almonds in a dry pan until golden, then sprinkle over the tagine before serving.