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Beef short rib tagine

Ingredients
For the short ribs:
. 600 gm boneless beef short ribs
. 2 tsp black pepper
. 1 tsp salt
. 1 tbsp honey
. 1 medium-large onion, diced
. 1 large celery stalk, diced
. 1 cinnamon stick
. 2 bay leaves
. 1 tbsp corn oil
For the sauce:
. 10 ml corn oil
. 10 ml olive oil
. 2 tsp ghee
. 500 gm white or yellow onion, finely sliced
. 2 tsp garlic purée
. 1 tsp ginger purée
. ½ tsp turmeric powder
. ½ tsp cinnamon powder
. ½ tsp ras el hanout (North African spice mix)
. Pinch of saffron threads
. 20 prunes, pitted
. 8 dried apricots, cut into strips
. 4 tbsp roasted almonds, skin removed
Method
Cut beef short ribs into 4x4 cm cubes and season with salt and pepper.
Heat a non-stick pan; add oil and brown the meat on all sides.
Transfer meat to a pot, add the remaining ingredients and cover with water.
Boil slowly for an hour, then remove the meat and keep the broth.
For the sauce, add oils, ghee and onion to a pot and cook slowly on low heat till onions are translucent.
When the onions become soft and pasty, turn up the heat to medium and add the garlic, ginger, turmeric, cinnamon, ras el hanout and saffron. Cook to release aroma and be careful not to burn.
Add the beef short ribs to the pot. Cover with the reserved cooking liquid and simmer the beef, covered, for another hour and 30 minutes on low heat.
Once the meat is soft, add prunes and keep reducing the sauce till medium thick. If sauce is too thick add a little water. Cook the prunes for about 10 minutes.
Serve the beef short ribs in a bowl, garnished with the sliced dried apricots and roasted almonds.