Ingredients

• 2 lbs beef or lamb, cut into chunks
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 teaspoon ground cinnamon
• 1 teaspoon ginger
• 1 teaspoon cumin
• 1 teaspoon turmeric
• Salt and pepper to taste
• 4 cups beef broth
• 2 cups prunes, pitted
• 1 cup almonds, toasted
• Fresh cilantro, chopped (for garnish)
• Cooked couscous or rice (for serving)

Instructions

1. In a large tagine or heavy pot, heat the olive oil over medium heat. Add the chopped onions and sauté until they are soft and translucent.
2. Add the minced garlic and stir for about a minute until fragrant.
3. Add the meat chunks to the pot. Brown the meat on all sides, about 5-7 minutes.
4. Sprinkle in the cinnamon, ginger, cumin, turmeric, salt, and pepper. Stir well to coat the meat with the spices.
5. Pour in the beef broth and bring the mixture to a boil. Reduce the heat to low, cover, and let it simmer for about an hour.
6. After an hour, add the prunes to the pot. Cover and continue to cook for another 30 minutes, or until the meat is tender.
7. Just before serving, stir in the toasted almonds and let them warm through.
8. Garnish with fresh cilantro and serve over couscous or rice.