Heat half the oil in a casserole dish, add the onions and cook over medium heat until golden. Set aside. Add the remaining oil to the casserole and saute the lamb until browned on all sides. Set aside.
Discard the oil in the pan and add the stock, honey, cinnamon, saffron, ginger and nutmeg. Bring to the boil, return the lamb to the pan and cook, covered, over low heat for 30 minutes. It should be gently simmering.
Return the onions to the pan, add the orange juice and rind and simmer, covered, 30 minutes more.
Now add the prunes and almonds, season to taste and cook uncovered for another 15 minutes. Remove the lamb and cover. Bring the liquid to the boil and reduce a little until it's starting to get thick.
Slice the lamb and ladle the sauce over each serving.