Over medium high heat, sweat the onions in a little oil until they just start to brown on the edges. Season a bit with salt and pepper. Add the garlic and stir with a wooden spoon and cook for like 3 minutes. Don’t let the garlic burn.
Add the ground lamb. Bust it up with a wooden spoon and season with salt, pepper, Aleppo pepper, cumin, and turmeric. Keep using the spoon to move everything around and break up the meat chunks. Allow the meat to render and lose all of its moisture. You’ll see steam rising from the pan when the meat gets hot enough. When the steam disappears, the moisture is gone.
Now listen to the pan. The sound of frying meat will get louder. When the sound gets noticeably louder, add the almonds and cook for another minute. Then add the chicken stock.
Allow the pan to sizzle and when it calms down after 45 seconds or so, add the raisins and chopped apricots. Keep stirring until the juice thickens into a gravy and is absorbed by everything.
Turn off the heat and stir in the green onions. Serve over cous cous or basmati rice or even oven roasted smashed potatoes.