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In a large bowl, combine lamb and 2 teaspoons salt. Let sit at room temperature at least 1 hour.
In a small pot, bring stock to a boil. Remove from heat, add apricots, and let sit at least 15 minutes.
Heat oven to 300 degrees. In a Dutch oven, warm 2 tablespoons oil over medium heat until hot. Working in batches, add lamb to pot, and cook until well browned on all sides, about 10 minutes. Transfer pieces to a plate as they brown.
Drain fat leaving just enough to coat the bottom of the pot. Add onions and ¼ teaspoon salt, and cook until soft, about 8 minutes. Add tomato paste, ginger, 1 cinnamon stick and the spices, and cook until fragrant, about 2 minutes. Add lamb and any juices on the plate, the apricots and stock, chickpeas, and half the cilantro. Cover pot with lid, and cook in oven for 2½ to 3 hours, or until lamb is tender, turning it occasionally.
Meanwhile, in a small skillet, heat butter and 1 cinnamon stick over medium heat. Add almonds and ¼ teaspoon salt, and cook until golden brown, 5 to 7 minutes. Discard cinnamon stick.
To serve, transfer lamb and juices to a serving platter. Top with toasted almonds, scallions, parsley, remaining cilantro, and sprinkle with fresh lemon juice to taste. Serve with couscous.