Steep the Saffron Threads in 2–3 tablespoons of hot Water and set aside to release color and aroma.
Cut the Lamb Shoulder into large, even chunks and pat dry; season generously with Kosher Salt and Black Pepper.
Heat a large heavy pot over medium-high heat and add enough Olive Oil to coat the bottom. Brown the lamb in batches until well-seared on all sides, then transfer the pieces to a plate.
Reduce the heat to medium and add the chopped Onion to the pot; cook until soft and beginning to caramelize, about 6–8 minutes.
Stir in Ras El Hanout, Ground Ginger, Ground Turmeric, Ground Cinnamon and the Cinnamon Stick; cook for 1–2 minutes until the spices are fragrant.
Return the browned lamb to the pot, pour in the saffron-infused liquid, add enough additional Water to come about two-thirds up the meat, and add a small knob of Smen for depth. Bring to a gentle boil.
Reduce heat to low, cover partially, and simmer gently until the lamb is fork-tender, about 1½–2 hours (longer for tougher cuts). Check occasionally and add a little more water if needed.
While the lamb cooks, heat a small skillet with a splash of Neutral Oil and fry the Blanched Almonds until golden; drain on paper towel and set aside.
In another small pan combine the Raisins with the Honey and a tablespoon or two of hot water; warm until the raisins plump and are glossy (about 3–5 minutes).
When the lamb is tender, stir the honeyed raisins into the stew and simmer uncovered for 10–15 minutes more so the sauce thickens and glazes the meat. Taste and adjust seasoning with more Kosher Salt or Black Pepper if needed.
Finish by swirling in a little extra Smen for richness, then scatter the toasted almonds over the top. Serve the Mrouzia hot with couscous, rice or bread to soak up the aromatic sauce.
