Lamb and dried fruit tagine from One Knife, One Pot, One Dish by Stéphane Reynaud

Ingredients

• 3 onions
• 4 garlic cloves
• 1 kg lamb, cubed
• 50 g butter
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon nutmeg
• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 300 ml chicken stock
• 100 g raisins
• 100 g dried apricots
• 100 g pitted prunes
• 100 g pitted dates
• 1 handful rocket
• Salt and pepper