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; Two 2-inch cinnamon sticks; 1 tablespoon ground ginger; 1 1/2 teaspoons freshly ground black pepper; 1 1/2 teaspoons ground turmeric; Kosher salt; 12 cilantro sprigs, tied in a bundle; 1 1/2 pounds vermicelli or angel-hair pasta, broken into 3-inch lengths; 2 teaspoons extra-virgin olive oil, plus more for greasing; 1/2 cup golden raisins; 2/3 cup blanched whole almonds; 1/2 cup cold salted water; 3 tablespoons unsalted butter, at room temperature; Salt; 1/3 cup confectioners' sugar; 1 1/2 teaspoons ground cinnamon