Cook onions in a medium pot of boiling water for 2 minutes, drain, rinse under cold water and peel. Heat vegetable oil in a Dutch oven over med-high heat. Working in batches, season lamb with sat &pepper, add to Dutch oven and brown all over, about 4 minutes per batch. Return all lamb to Dutch oven after finishing browning. Mix in parsley, cilantro, cinnamon, ginger and saffron. Add 1 cup water and 1/2 cup pearl onions. Reduce heat to med-low, cover and simmer until lamb is tender, about 1 hour. Using slotted spoon, remove lamb and onions to a bowl. Add dates and honey to drippings in Dutch oven. Simmer for 5 minutes, mashing dates to a coarse puree with a fork. Add remaining onions and simmer until almost tender about 5 minutes. Mix in remaining 1/2 cup water if necessary tothin sauce. Return lamb to mixture and simmer until heated through, about 5 minutes. Season to taste with salt & pepper. Transfer to platter and top with slivered almonds and a few chopped dates.