In a saucepan, put the garlic rub + cinnamon + ginger + white pepper + oil + Moroccan ghee + free saffron and mix all, we get what we call shermoula in the Moroccan dialect.

Take the meat pieces and coat them with the pre-prepared mixture.

Then in a regular cooking pot or pressure cooker, add in a quantity of oil; then chopped onions and sauté a little while; then add the meat marmalade and the remaining shermoula, then add a little quantity of water to the shermoula for a few minutes

Leave everything on the heat, flipping it from time to time, until the pieces of meat

Add in some quantity of water, almost a liter, don't add in too much water

Cook over medium heat or pressure-cook for about 40 to 45 minutes

When the meat is cooked; then remove the cuts of meat from the pot

Let the broth get thicker; then take the dates and cut them with a knife, then remove the kernels from them and fill them with almond dough or fried almonds and any cracked according to taste.

20 minutes before serving, put the meat in the hot oven and keep turning it until browning

Serve hot with the stuffed dates and toasted almonds, as desired or with toppings of your choice

Enjoy your dish!