1. With the rack in the lowest position, preheat the oven to 350°F (180°C).
2. In a large skillet over medium-high heat, brown half of the meat at a time in 2 tbsp (30 ml) of the oil. Season with salt and pepper. Transfer the meat to a tajine or Dutch oven.
3. In the same skillet over medium heat, soften the onions and garlic in the remaining oil. Add the spices and tomato paste. Continue to cook for 1 minute while stirring. Add the broth. Bring to a boil. Season with salt and pepper.
4. Transfer the broth mixture to the cooking dish with the meat. Mix well. Add the carrots. Cover and bake in the oven for 1 hour.
5. Remove the cooking dish from the oven. Add the potatoes, dates, almonds and honey (see Chef’s tip). Mix well. Cover and continue to bake for 1 hour or until the meat is fork-tender. Adjust the seasoning.
6. Divide the stew among four shallow dishes. Serve immediately.

Chef’s tip

The potatoes are added halfway through so they won’t overcook.