Heat the oil in a large flameproof casserole then add the lamb. Cook over a medium high heat for 3-4 minutes, stirring often, until evenly browned. REmove the lamb from the pan with a slotted spoon and set aside.
Add the onion and garlic to the casserole and cook gently for 5 minutes until softened.Return the lamb to the pot.
Add the stock, orange zest and juice, cinnamon and honey then season to taste. Bring to the boil then reduce heat, cover and simmer gently for 1 hour.
Add the apricots and two thirds of the mint, then cook for 30 minutes more. Stir in the ground almonds to thicken the sauce.
Serve with the remaining mint and toasted almonds scattered over the top.