Preheat your oven to 191 °C (190 °C).

In a large oven-safe skillet or Dutch oven, heat olive oil over medium-high heat. Add ground lamb and cook, breaking it up, until browned. Drain excess fat.

Add chopped onion to the skillet and cook until softened (about 5-7 minutes). Stir in minced garlic, cumin, coriander, turmeric, cinnamon, and cayenne pepper. Cook for 1 minute until fragrant.

Incorporate crushed tomatoes, drained chickpeas, apricot preserves, 0.5 tsp salt, and 0.3 tsp black pepper. Bring to a simmer, then reduce heat and cook for 10 minutes to allow flavors to meld.

Meanwhile, boil cubed sweet potatoes in salted water until fork-tender (about 15-20 minutes). Drain thoroughly.

Mash the drained sweet potatoes with butter, milk, remaining 0.5 tsp salt, and remaining 0.3 tsp black pepper until smooth. Stir in most of the chopped cilantro.

Spoon the sweet potato mash evenly over the lamb and chickpea mixture in the skillet, ensuring it reaches the edges to create a seal.

Bake for 25-30 minutes, or until the topping is lightly golden and the filling is bubbling around the edges.

Allow the bake to rest for 5-10 minutes before serving. Garnish with remaining cilantro and toasted slivered almonds.