Heat the oil in a large saucepan over low heat and cook the lamb until brown. Remove the meat from the saucepan and set aside.
Cook the onions in the same saucepan for 5-10 minutes stirring frequently.
Add the saffron, coat the onions and then put the meat back in the saucepan.
Pour the vegetable stock over the meat. Add the tomato puree, orange zest, cinnamon and ginger; stir well and bring to the boil over medium heat. Turn the heat to low, cover and simmer for 2 hours.
At the end of the 2 hours take one ladle of stock and pour into a bowl. Stir in the honey then pour back into the saucepan.
Add the prunes, apricots, dates, coriander and chickpeas. Simmer for 15 minutes, stirring occasionally.
Take another ladle of stock, transfer to a bowl and mix with the harissa. Pour this spicy mixture into a serving bowl and put it on the dinner table. Everyone will help themselves with the harissa according to their taste.
Adjust the seasoning in the saucepan then garnish with flaked almonds before serving. Serve hot.
If your local supermarket doesn't stock harissa paste, you can find it online.