Heat the olive oil in a large pot or tagine over medium-high heat.
Add the lamb and cook until browned on all sides, about 5 minutes.
Add the onion and garlic and cook until softened about 3 minutes.
Add the cumin, ginger, cinnamon, cayenne pepper, allspice, and coriander and cook for 1-2 minutes, until fragrant.
Add the dried apricots, chicken broth, honey, and lemon juice to the pot and stir to combine.
Bring the mixture to a simmer and then reduce the heat to low.
Cover and cook for 1 1/2 - 2 hours, until the lamb is tender and the apricots are plump.
Season with salt and pepper to taste.
Serve hot, garnished with fresh cilantro.