Moroccan Tagine with Prunes - OLDWAYS - Cultural Food Traditions OLDWAYS – Cultural Food Traditions

Ingredients

• 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