Lamb Tagine with Dried Figs and Almonds

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1/4 cup sesame seeds

1/2 cup sliced almonds

2 tablespoons olive oil

2 1/2 pounds boned lamb shoulder, trimmed of excess fat and cut into 1 1/2-inch cubes

Salt and freshly ground black pepper

2 cloves garlic, minced

1 medium onion, chopped

1 teaspoon ground cumin

1 teaspoon ground cardamom

1 teaspoon turmeric

1 teaspoon ground dried chili peppers such as ancho, or chili powder

1 cup dried figs, quartered

4 tablespoons chopped cilantro plus 8 sprigs of cilantro