Rub the beef cubes with the spice mix.

In a large pot, heat the olive oil over medium-high heat. Sear the beef for about 10 minutes until browned on all sides, turning after 5 minutes.

Add the diced onion to the pot and cook until softened, about 6 minutes. Add the minced ginger and garlic, cooking for another 2 minutes. Stir in the tomato paste, letting it cook for a few more minutes.

Pour in the diced tomatoes, beef stock, and remaining spices—paprika, smoked paprika, cinnamon, turmeric, cumin, and coriander. Mix everything well and bring it to a boil. Once boiling, reduce the heat to medium-low, cover, and simmer for 45 minutes.

Add the chopped carrots and chickpeas to the pot. Cover and continue cooking for another 30 minutes.

Stir in the dried apricots and raisins, ensuring everything is well combined. Continue cooking, stirring occasionally. If the sauce becomes too thick, add water as needed (about 1 cup). Simmer until the beef is tender and falls apart easily, which may take an additional 2 hours, depending on the size of the beef cubes.

In the last 25-30 minutes of cooking, add the halved baby potatoes. Taste and adjust seasoning with salt and pepper as needed.

Enjoy your flavorful Moroccan Beef Tagine!