Step 1

Preheat oven to 180°C. Place the almonds on a baking tray. Bake for 6-8 minutes or until toasted. Set aside to cool.

Step 2

Meanwhile, heat the ghee or oil in a 28cm flameproof tagine over medium heat. Cook the onion, stirring, for 5 minutes or until soft.

Step 3

Add the garlic and ginger. Cook for 1 minute or until soft. Add cinnamon, cumin, paprika and saffron. Cook for 30 seconds or until aromatic. Add the lamb and toss to coat.

Step 4

Add stock and water. Bring to the boil. Reduce heat to low. Cover. Cook for 1 1/2 hours or until lamb is tender.

Step 5

Stir in the figs and honey. Cook, uncovered, for 15 minutes or until the figs are plump and the liquid reduces and thickens slightly.

Step 6

Top with almonds and coriander.