Lamb and Fresh Fig Tagine

Ingredients

• 2 lg Onions, peeled and sliced
• 1 kg Lean lamb, leg or shoulder, cut into 4cm cubes.
• 6 Figs, keep wither whole if small in size or cut in half
• 1/2 Cup Prunes, roughly chopped
• 1/2 Cup Silvered almonds, (plus extra to garnish)
• 1 Tbsp Olive oil
• 1 tsp Cumin
• 1 tsp Ground coriander
• 1 tsp Ground ginger
• 1 tsp Cinnamon
• 1 tsp Black pepper
• Water, to cover the meat
• Salt, to taste
• Cooked cous cous, to serve