Use a 6-quart slow cooker. Put the lamb into the bottom of your slow cooker insert and add the onions, tomatoes, dried plums, raisins, and almonds. Stir in the cumin, red pepper flakes (go easy if you don’t want it spicy), and salt. Toss in the chunk of peeled ginger. Cover and cook on low for 8-10 hours. Before serving, remove the lamb bones and ginger. Stir the stew well to break up the dried plums.