Peel onions and cut them into fine strips. Dab shoulder of lamb dry and cut into cubes. Heat the oil in portions in a frying pan. Fry the lamb pieces in it for 3-4 minutes, season with salt and pepper.
Add the onion slices and flour and continue frying for 2-3 minutes.
Add honey and 500 ml water. Add cinnamon and saffron and braise covered for about 1 1/2 hours. Roast almonds in a pan without fat. Take out and add to the meat.
Bring 250 ml water and 1 teaspoon salt to the boil in a wide saucepan and remove from the heat. Add couscous, stir in and let it swell for about 2 minutes. Wash parsley, shake dry and chop finely.
Mix in the butter and chopped parsley with a fork. Season the ragout with salt and pepper. Arrange ragout and couscous on plates.