Combine ginger, pepper, ras el hanout, saffron, and water in a bowl and mix well.

Rub the paste evenly over the lamb pieces.

Cover and refrigerate overnight.

Melt butter in a Dutch oven or heavy-lidded pot over medium heat.

Add onions, garlic, and cinnamon sticks and cook until onions are translucent and fragrant.

Add marinated meat to the pot.

Add chicken stock to cover the meat.

Bring to a boil and skim off any scum.

Reduce heat to low, cover and simmer, stirring occasionally.

Add water if the pot becomes too dry.

Stew until the meat is tender (about 1 1/2 hours).

Add apricots, almonds, honey, carrots, and ground cinnamon.

Simmer, covered, stirring often, until the meat is very soft (about 30 minutes longer).

If the sauce is too soupy, uncover and simmer to reduce it to a syrupy glaze.

Stir in the chopped parsley.

Transfer to a warmed serving dish.

Serve immediately with couscous, rice, or potatoes.