Lamb Tagine with Apricots and Prunes

Name: Lamb Tagine with Apricots and Prunes
Ingredients: 4 pounds boneless leg of lamb, excess fat removed and cut into 1 ½ – 2” pieces; 32 dried apricots soaked in 2 cups water for at least 2 hours; 3 tablespoons grape seed or neutral oil (more as needed); 3 cloves garlic, crushed; 2 large onions, chopped (approximately 3 cups); 1 1/2 tablespoons ground ginger; 2 teaspoons ground cinnamon; 1 tablespoon ground turmeric; 1 teaspoon ground cumin; 1 1/2 teaspoons Hungarian paprika; 1/2 teaspoon Aleppo pepper; 2 tablespoons Ras el Hanout; 2 sticks cinnamon; 1 28-oz. can tomatoes; 1 cup prunes cut in bite size pieces; Salt to taste; Fresh chopped cilantro to serve