Moroccan Lamb Stew with Noodles

Name: Moroccan Lamb Stew with Noodles
Ingredients: Large pinch of saffron threads; 5 tablespoons unsalted butter; 3 pounds boneless lamb shoulder (cut into 2-inch pieces); 3 large red onions (sliced 1/2 inch thick); 2 -inch cinnamon sticks; 1 tablespoon ground ginger; 1 ½ teaspoons freshly ground black pepper; 1 ½ teaspoons ground turmeric; Kosher salt; 12 sprigs cilantro (tied in a bundle); 1 ½ pounds vermicelli (or angel-hair pasta, broken into 3-inch lengths); 2 teaspoons extra-virgin olive oil (plus more for greasing); ½ cup golden raisins; ⅔ cup blanched whole almonds; ½ cup cold salted water; 3 tablespoons unsalted butter (at room temperature); Salt; ⅓ cup confectioners' sugar; 1 ½ teaspoons ground cinnamon