With the rack in the lowest position, preheat the oven to 325°F (165°C).
In a large skillet over medium-high heat, brown half of the lamb cubes and garlic at a time in the oil. Season with salt and pepper. Return the meat to the skillet and add the spices, stirring to coat the meat. Add the broth and bring to a boil.
Transfer to a tagine or Dutch oven. Cover and bake for 1 hour. Add the prunes, almonds and honey. Continue baking covered for 1 hour or until the meat is fork tender.
Serve the tagine with couscous.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.