Moroccan Lamb Tagine with Dates and Pearl Onions

Ingredients

• 10 ounces pearl onions
• 2 tablespoons vegetable oil
• 3 pounds boneless lamb shoulder or stew meat, cut into 1 1/2-inch pieces
• 5 tablespoons chopped fresh parsley
• 1/4 cup chopped fresh cilantro
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/8 teaspoon crushed saffron threads
• 1 1/2 cups water
• 8 ounces pitted dates
• 2 tablespoons honey
• 2 tablespoons slivered almonds, toasted