Place a casserole, better to use a clay casserole on high heat, or use a shallow, non-stick pan.
Add the olive oil and when the oil is hot, add the meat, onions, garlic, ginger, saffron, cinnamon sticks, salt and pepper. Stir to coat the meat and fry for a few minutes.
Add the water, cover the casserole and reduce the heat. Stir the ingredients from time to time and add water if the casserole begins to dry out.
Cook until lamb is tender, about 1 hour. At this point, add the prunes and ground cinnamon.
Cook for an additional 15 minutes, uncovered, until the peaches are softened and soft, and the sauce has reduced and thickened.
Take off the fire. Top with the almonds and sesame seeds
Serve your Tagine hot on a serving plate, with bread or couscous.
Enjoy your delicious Moroccan Barkouk Tagine