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1 Heat some olive oil in a tagine or large, heavy-based saucepan and fry the onions with the cardamom, cinnamon stick and the lamb for about 15 minutes, until golden brown.
2 Add the potatoes, a pinch of salt, and the figs to the pan. Add enough water to cover.
3 Strip the rosemary leaves from the stems, finely chop most of the leaves (save a few for garnish), and add to the pan. Cook over a low heat for about 40 minutes, until tender, then season to taste with salt and pepper. Garnish with the remaining rosemary leaves.