1 teaspoon of each (ground): cinnamon, allspice, cardamom, cloves, ginger, cayenne, aniseed, nutmeg, turmeric, paprika and cumin
1 ½ pounds tender lamb or beef, cut into 1 ½ inch cubes
2 tablespoons olive oil
2 tablespoons vegetable oil
2 medium onions, finely chopped
4 cloves of garlic, crushed
2 tablespoons fresh cilantro, chopped
1 (14.5-ounce) can chickpeas, drained and rinsed
1 (14.5-ounce) can chopped tomatoes
8 cups vegetable stock, preferably homemade
½ cup prunes, stoned
2 potatoes, chopped
2 carrots, sliced
Sea salt to taste
¼ cup halved almonds, toasted
Recipe and photo courtesy of Al Wadi Al Akhdar [1].
Links
[1] http://www.alwadi-alakhdar.com/recipe/moroccan-tagine-with-prunes/