Moroccan Lamb Stew With Noodles

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Large pinch of saffron threads

5 tablespoons unsalted butter

3 pounds boneless lamb shoulder, cut into 2-inch pieces

3 large red onions, sliced 1/2 inch thick

Two 2-inch cinnamon sticks

1 tablespoon ground ginger

1 1/2 teaspoons freshly ground black pepper

1 1/2 teaspoons ground turmeric

Kosher salt

12 cilantro sprigs, tied in a bundle

1 1/2 pounds vermicelli or angel-hair pasta, broken into 3-inch lengths

2 teaspoons extra-virgin olive oil, plus more for greasing

1/2 cup golden raisins

2/3 cup blanched whole almonds

1/2 cup cold salted water

3 tablespoons unsalted butter, at room temperature


1/3 cup confectioners' sugar

1 1/2 teaspoons ground cinnamon

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