In a large Ziploc bag, combine paprika, turmeric, cumin, cayenne, 1/4 teaspoon kosher salt. Shake to combine.
Add honey and 2 tablespoons olive oil to the bag and mix well.
Place cubed lamb in seasoning mixture. Seal bag, shake and rub well, making sure to cover all sides of lamb cubes, and refrigerate for 2-3 hours.
Remove lamb from refrigerator and bring back to room temperature.
Heat 4 tablespoons of olive oil in a large Dutch oven over medium-high heat. Add onions and season with salt and pepper. Cook until softened and translucent and remove from pan.
Add lamb to Dutch oven and brown on all sides.
Return onions to pot. Add dates, cinnamon stick, garlic, ginger, lemon zest and chicken broth. Stir to combine.
Bring to a boil. Reduce to a simmer, cover and cook for 30 – 40 minutes, or until lamb is cooked through and sauce has reduced.
