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Preheat oven to 350u00b0F. Heat 2 tablespoons of the olive oil in a large, ovenproof casserole or Dutch oven over medium heat. Add onions and saute until softened, about 5 minutes. Add carrots and saute for another 3 minutes, or until slightly softened. Transfer to a bowl and set aside.Pat meat dry. Place flour in a large lock-top plastic bag and add salt and pepper to taste. Shake to mix. Place lamb in bag and seal tightly. Shake until lamb is lightly coated on all sides with flour.Add 2 tablespoons of remaining olive oil to casserole over medium high heat. Add half of the meat and brown on all sides, 4 to 5 minutes, transferring browned meat to the bowl with the vegetables as they brown. Add remaining oil, if necessary, and brown remaining meat. Return onion-meat mixture to casserole.Add garlic, cumin, coriander, and ginger and stir to coat meat and vegetables, about 1 minute. Add wine, stock, and tomatoes and bring to a boil over high heat, scraping up browned bits on bottom of pot. Add dates and orange juice and zest and return to a boil.Cover casserole, transfer to oven, and bake for 1 1/2 to 2 hours, or until meat is tender. If sauce is very thin, remove meat and vegetables with slotted spoon and boil sauce on top of the stove to thicken it. Return meat and vegetables to casserole and stir. Taste for seasoning. Transfer to a serving bowl and garnish with fresh parsley and cilantro. Serve immediately.
