Mix the turmeric, ground ginger and garlic powder in a bowl.

Slice the onions, then sauté half with the beef in a Dutch oven with a drizzle of olive oil and add half of the spices.

Sauté the remaining onions with the remaining spices and a little water to make an onion compote.

Soak the prunes and dried apricots in water, then set aside.

Cover the beef with water, cook covered over medium heat for 1 hour 30 minutes, and check the cooking.

Peel and cut the potatoes, then add them to the pot with the prunes and dried apricots and cook for another 1 hour 30 minutes over very low heat.

Toast the almonds and add them to the tagine with the onion compote and a little coriander, then check that the beef is tender.