Season beef with salt and pepper. Using a tajine or large Dutch oven, heat olive oil over medium-high heat. Once heated, add seasoned meat and sauté on each side for approximately 3-4 minutes. Remove meat from tajine and set aside.
Add the onions to the pot and stir. Sauté until onions just start to soften and turn translucent (approximately 5 minutes). Return beef and any reserved juices to the pot and mix with the onion. Add ground cinnamon, cinnamon sticks, bay leaves, saffron, and cloves and mix again.
Add beef broth to the pot, stir and bring to a low boil. Reduce heat to low, cover and simmer for approximately 1 hour, stirring occasionally.
Add half the dried fruit to the pot and simmer, covered, for one more hour. Stirring occasionally. Add the remaining dried fruit and eggplant and mix well. If sauce is too thick, add 1/2 cup more beef broth. Cover, and continue to cook for an additional 30 minutes or until meat is very tender.
Remove the bay leaves and cinnamon sticks and taste for salt and pepper. Garnish with chopped almonds and serve with couscous or fresh bread.