Culturally and geographically, these two dishes - tajine and creton - are diametric opposites. Interestingly, both are prepared using fragrant spice blend blends, yet another example that confirms the effectiveness of the interchangeability of spice blends.
Place beef and only 2 tsp of Creton spices in a tajine or an enamel cast iron pot. Add onions, ginger, butter, paprika, salt and a small glass of water.
Place the covered tajine on low heat and let simmer slowly for 1½ hours.
Meanwhile, put the prunes in a bowl with the remaining teaspoon of Creton Spices. Barely cover with warm water and set aside.
When meat is tender, add honey, prunes and remaining water. Cover and cook for another 5 minutes. Turn off heat and let rest for 15 to 30 minutes. Garnish with almonds and sesame seeds and serve.