Combine cumin and cinnamon. Coat lamb cubes in 2 tsp spice mixture. Reserve remaining spice mixture.

In large heavy skillet, heat California walnuts over medium-high heat. Cook and stir until golden and fragrant. Remove from skillet; set aside.

Heat olive oil in skillet over medium-high heat. Add lamb; sauté until browned but still pink in center. Remove from skillet, and set aside.

Add onion to skillet; saute until golden. Add broth; bring to a boil.

Stir in rice pilaf mix, contents of Spice Sack, and remaining cumin mixture. Cover, reduce heat, and simmer 20 minutes.

Stir in apricots; cover and simmer 5 minutes or until liquid is absorbed. Stir in lamb, cilantro, and walnuts, cook and stir 1 minute.