Season the lamb shoulder with salt and pepper and brown evenly in hot olive oil in a heavy large Dutch oven. Add the onions and sauté until golden, stir in the beef stock and bring to a boil. Reduce heat and add the tomatoes, garlic, cumin, allspice and rosemary. Cover and braise in a 2300 C oven until almost tender. About 1 hour. Add raisins, apricots and almonds and continue cooking for 15 minutes. Degrease the braising liquid and check seasoning.
Carve the roast into 1 to 2 cm slices and serve 2 to 3 per portion with 60 ml of braising liquid and fruit.