We learnt to cook this by our local Fes guide, Wafi. He bought all the ingredients and cooked in our neighbours motorhome at the camping ground.
Put olive oil in tagine, heat to medium. Put meat into tagine with the bones at the outer edge and sprinkle over salt and spice mix. More spice mix is better than not enough. Brown the meat.
Put enough water into a saucepan to cover prunes and sultanas and simmer gently until they have plumped up and it is time to add them to the dish.
Wash all vegetables thoroughly. Chop the onions finely, add to a bowl with some salt. Use your hand to squeeze and crush the onions to break them into single bits and bring out the juice of the onions.
Turn meat over when browned and ensure the bones are now in the centre.
Pile onions on top of the meat in the center.
Wash tomatoes again and cut the core out from the centre top. Cut in half but not all the way through. Then salt them with ¼ teaspoon salt. Place on top of the onions with the cut side down.
Add 3 Tlbspns of water into the tagine beside the meat. Dampen the lid of the tagine and place on the base.
After about 20 minutes lift the lid off the tagine. If the tomatoes are split and soft and can be peeled then peel them. Chop and mash the tomatoes on top of the onions.
Drain the water from the prunes and raisins and scatter half of the raisins over the tomatoes.
Peel and cut the potatoes into lengthwise segments and salt. Arrange on top of the tomatoes.
Cut courgettes in quarters lengthways after topping and tailing. About 4 inches long. Place in and over the potato layer. Scatter over the prunes and remaining raisins.
Add two whole washed green chilis. Don't cut. (OK, don't judge me on the size of the second chilli).
Replace the lid and continue to cook at relatively high heat. Check the meat is boiling in water.
After about 30 minutes, spoon off any excess fats from the liquid and continue to cook for another 30 minutes with the lid partly off to allow liquid to evaporate. If it gets too dry then add back some of the fatty water.
We thickened the liquid slightly with a mixture of cornflour in water at this stage. About 1 tsp cornflour to 3 Tlbspn of water.
Serve when the vegetables are tender.
Do not confuse the Five Spice ingredients here with Chinese Five Spice. These are Moroccan Five Spices (more in name than number) and you can make them yourself using these ingredients:
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon salt
3/4 teaspoon black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon cayenne
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
Alternatively, you can buy Moroccan Five Spice from most supermarkets these days or use Ras-El-Hanout - a favourite Moroccan spice mix.