Heat olive oil in a tagine or lidded casserole and fry the lamb for 3 minutes.
Add onion, garlic, and spices, then fry until onions soften and meat browns.
Tie coriander and parsley together and place the herb bouquet on the meat.
Add cinnamon sticks and 750ml of water, then simmer covered for 2 hours.
Boil apricots and prunes in water for 10 minutes until soft.
Drain fruit and mix with sugar, ground cinnamon, and 4 tablespoons of tagine liquid.
Fry almonds in vegetable oil for 3 minutes until golden and drain on paper.
Roll the warm spiced fruits in toasted sesame seeds until coated.
Discard herb bouquet and cinnamon sticks, then serve topped with almonds and fruit.