Heat the olive oil in a heavy saucepan. Saute the lamb for 5 minutes. Remove from the saucepan.
Fry the onion and garlic for 5 minutes in the same saucepan until translucent then return the lamb.
Add the orange zest and juice along with the cinnamon and honey to the saucepan. Add salt and pepper and sufficient water to cover the meat. Bring to the boil. Cover the saucepan with a lid and reduce the temperature. Simmer for 1 hour.
Add the apricots and continue cooking for 30 minutes until the lamb is tender.
Toast the almonds in a dry frying pan over medium heat; sprinkle over the lamb to serve.