Put the meat in a large heavy pot or tajine pot with 2 quarts (8 cups) water and bring to a boil.   Reduce the flame to medium and cook, covered, 2 hours. 

Meanwhile, heat the oil in a large skillet. Add the onions and cook, on a medium high flame, until dark brown. Add the sugar and cook 1 more minute. 

Add the onion mixture to the lamb, (just to be clear: add the onion mixture at the end of the 2 hours cooking), with the saffron, turmeric, ginger and ground pepper, and cook 45 more minutes. Add the cinnamon and dry fruit, and cook 15 more minutes.

Transfer the meat and fruit to a platter with a slotted spoon. If the liquid in the pot is too thin, reduce on a high flame until thickened, just 2-3 minutes, and pour over meat. 

Just before serving, sprinkle with the almonds.