Heat oil in a tagine or Dutch oven over high heat. Add lamb and sear until all sides are brown, 4 to 6 minutes.
Remove lamb from pan and set aside. Add onion to pan and sauté for 5 minutes, stirring frequently.
Add spices, garlic, tomato paste, and honey and cook for 1 minute, stirring constantly.
Return lamb to pan and add apricots and chicken stock; bring to a simmer. Cover, reduce heat, and simmer for 1 hour or until lamb is tender, stirring occasionally.