Preheat oven to 350°F. Combine all the spice mix ingredients (coriander, cumin, cardamom, turmeric, fennel, cayenne, cloves, ground ginger, and 1/2 tsp salt) in a small bowl.

Season lamb with salt and pepper. Heat oil in a large oven-safe Dutch oven over high heat. Brown lamb in 3 batches, about 3 minutes each, turning for color on all sides. Set browned lamb aside.

Reduce heat to medium-high. Add onion and garlic, cook 3 minutes until softened. Add tomato paste, grated ginger, cinnamon sticks, and the spice mix. Stir constantly for 1 1/2 minutes until fragrant.

Add chicken stock and return all the lamb to the pot. Bring to a simmer.

Cover with a tight-fitting lid and transfer to the oven. Bake for 45 minutes. Add the dried apricots, cover again, and cook for 1 hour more, checking halfway and adding 1/2 cup water if needed.

Remove from oven, gently stir in lemon zest. Serve over couscous, garnished with toasted almonds and fresh cilantro.