Lamb Tagine with Apricots & Dates - OXO

Ingredients

• 800g Diced Shoulder of Lamb
• 1 tsp Sea Salt
• 1 tsp Cracked Black Pepper
• 3 tbsp Olive Oil
• 2 tsp Cumin Seeds
• 2 Onions, Diced
• 4 Garlic Cloves, Crushed
• 2 tsp Ground Coriander
• 1 Cinnamon Stick
• 400g Chopped Tomatoes
• 2 OXO Lamb Stock Cubes, Crumbled
• 380ml Boiling Water
• 200g Dried Apricots
• 100g Medjool Dates, Pitted
• Fresh Coriander to Serve