Marinate the meat: In a large bowl, mix the meat with minced garlic, grated ginger, cumin, coriander, turmeric, cinnamon, paprika, saffron, salt, and pepper. Let it marinate for at least 30 minutes.

Sauté the onions: Heat olive oil in a tagine or heavy-bottomed pot over medium heat. Add the chopped onions and cook until soft and translucent, about 5 minutes.

Brown the meat: Add the marinated meat to the pot and brown on all sides, about 5-7 minutes.

Add vegetables and broth: Stir in the carrots, zucchini, dried apricots, and green olives. Pour in the broth and bring to a gentle simmer.

Slow cook: Cover the tagine or pot and reduce the heat to low. Let it simmer for 1.5 to 2 hours, stirring occasionally, until the meat is tender and the flavors meld together.

Garnish and serve: Taste and adjust seasoning if needed. Garnish with fresh cilantro and serve hot with couscous or crusty bread.