Combine ground ginger, pepper, and cinnamon in a bowl.

Rub the spice mixture all over the lamb shoulder.

Place the lamb in the fridge to marinate overnight.

Preheat the oven to 300F (150C).

Shred three garlic cloves.

Make small indentations all over the lamb using a sharp knife.

Push slivers of shredded garlic into the indentations.

Finely chop the remaining garlic cloves.

Heat olive oil in a heavy casserole pan over high heat.

Quickly brown the lamb on all sides, about 10 minutes.

Reduce heat to medium.

Add the chopped garlic and grated onion to the pan.

Soften the onions, without browning, until translucent.

Add the dried apricots along with their soaking water to the pan.

Stir in the sliced almonds, raisins, clear honey, tomato juice, tomatoes, and lamb broth.

Bring the mixture to a boil.

Cover the casserole pan and place it in the preheated oven.

Cook in the oven for 3 hours, or until the lamb is very tender.