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1
Put the oil in a large deep skillet with a lid over medium heat.
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2
A minute later, add the onion and cook, stirring occasionally, until quite soft, about 10 minutes.
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3
Remove with a slotted spoon and raise the heat to medium-high.
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4
Add as many chunks of lamb as will fit without crowding (you will inevitably have to brown in batches).
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5
It will take 3 or 4 minutes for the pieces to brown; when they do, turn them and sprinkle them with salt and pepper.
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6
Adjust the heat so the pieces brown as rapidly as possible without burning; the process will take 10 to 15 minutes.
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7
Turn off the heat and wait a minute for the pan to cool a bit; pour off any excess fat.
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8
Turn the heat back to medium and add the honey; cook, stirring occasionally, until the honey has thinned and coated the lamb.
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9
Stir in the garlic and cook for a moment; then add the spices and finally the reserved onion and stock.
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10
Cover; adjust the heat so the mixture simmers steadily.
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11
Meanwhile, put the almonds in a skillet that will accommodate them in one layer over medium heat; cook, shaking the skillet, until lightly browned and fragrant, 5 minutes or so.
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12
Cook, undisturbed (you can stir occasionally if you want to, but its unnecessary), until the meat is very tender, an hour or more.
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13
Stir in the almonds and the butter if youre using it, followed by the lemon juice.
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14
Taste and adjust the seasoning, then serve (or cover and refrigerate for up to a day, stirring in the almonds only when you reheat the stew), garnished with the parsley.
