Remove the lamb from the bone, trimming off some/most of the fat to your preference. Cube the meat and place in a bowl.
Boil up the bones to make ~ 2 pints of stock – leave to simmer for an hour. Once cooled, run through a sieve and refrigerate until required. (Trim off any scraps from the bone and feed to any nearby salivating pets).
Whilst the stock is simmering, place the cumin and sesame seeds into a pestle and pound them. Add the remaining marinade ingredients and mix well.
Thoroughly mix the marinade into the meat, cover the bowl with cling film (plastic wrap) and refrigerate for 4 hours, or ideally overnight.
Allow the lamb to return to room temperature, mix well (to coat evenly with marinade), and sear in a hot frying pan - only adding further oil if required. Place the seared meat into a large casserole.
Soften the dates and apricots in the frying pan, then de-glaze the pan with some of the stock. Add to the casserole.
Add half the fresh coriander and the ground almonds to the casserole along with the remaining stock. Place in the oven on 140C (284F) for 2 ½ to 3 hours or until the meat is very tender and the stock has reduced to a thick sauce (check a couple of times during cooking and add a little water if necessary / it too much stock remains, remove lid and simmer on the hobs until thickened).
Remove from the oven, transfer to a warmed serving dish and sprinkle with the flaked almonds and coriander. Serve with couscous / Ras el Hanout couscous.