Heat olive oil in bottom of 4 to 5 quart heavy-bottomed Dutch oven.
Brown cubes of lamb in oil, in batches, remove lamb to plate. Add onions to pot, scraping up brown bits and stirring.
When softened, add crushed garlic; stir to incorporate, then add carrots.
Cook 2 to 3 minutes.
Add curry, salt, pepper, cinnamon, ginger, cloves, lemon zest, cayenne or pepper flakes, and rosemary.
Stir to mix in well, then add water and wine. Raise heat and let the liquids bubble. Lower heat, then add the tomatoes, balsamic vinegar, and the lamb cubes.
Add dried fruits, the lemon juice, and the almonds.
Adjust seasonings to taste, adding more water if the stew seems too thick.
Add 1/2 cup of cilantro, cover pot, and place in oven for 75 to 90 minutes.
From time to time, check stew, adding water as needed to keep it moist. When lamb is tender and dried fruits have softened almost enough to become part of the sauce, remove from oven and stir in remaining cilantro.