Heat the oil in a large casserole over low heat and cook the lamb until brown. Remove from the pan and set aside. Cook the onions in the same pan for 5 to 10 minutes, stirring frequently.
Add the saffron, coat the onions and then put the lamb back in the pan. Pour in the stock and add the tomato puree, orange rind and spices. Stir well and bring to the boil over medium heat. Turn the heat to low, cover and simmer gently for 2 hours.
At the end of the 2 hours, take one ladleful of stock and pour into a bowl. Stir in the honey then pour back into the casserole. Add the prunes, apricots, dates, coriander and chickpeas. Simmer for 15 minutes, stirring occasionally.
Take another ladleful 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, then garnish with almonds before serving.