Moroccan Lamb

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3 pounds cubed lamb, or beef

2 onions, peeled and quartered

2 carrots, cut into chunks

1 sweet potato, cubed

3 ounces dried apricots

3 ounces pitted prunes

2 tablespoons honey

2 tablespoons ras el hanout spice, found in specialty shops

1 teaspoon cinnamon

3 ounces pitted dates

1 1/2 cups beef broth

2 tablespoons toasted sliced almonds, for garnish

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