Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium-high heat. Add the beef chunks in batches, browning them for about 5 minutes until they are caramelized on all sides. Remove the beef and set aside.

In the same pot, lower the heat to medium and add one chopped onion, sautéing for about 5 minutes until golden and translucent. Incorporate 4 minced garlic cloves and 1 tablespoon of grated ginger, stirring for 2 minutes until they emit a fragrant aroma.

Add 1 teaspoon of cumin, 1 teaspoon of coriander, 1 teaspoon of turmeric, 1 teaspoon of cinnamon, and a pinch of cayenne pepper. Stir for 1 minute to toast and release essential oils.

Pour in one can of diced tomatoes and scrape up any browned bits. Return the browned beef to the pot and stir to combine.

Add 2 cups of beef broth, followed by 1 cup of dried apricots and 1 cup of raisins, mixing well before bringing to a gentle boil.

Once boiling, reduce the heat to low and cover. Simmer for 1.5 to 2 hours, stirring occasionally, until the beef is fork-tender.

Taste and adjust seasoning with salt and pepper before serving over couscous, garnished with chopped cilantro, sliced almonds, and lemon wedges.