Heat up ghee or oil in a Dutch Oven or other heavy pot

Season the meat with salt and pepper

Put the meat in a pot and brown on each side

Once browned remove meat from the pot

Add spices to the pot: cumin, paprika, cinnamon, ginger and cook for a minute

Add tomato paste and garlic and cook for another minute

Add mushrooms and pearl onions and cook for 5 minutes

Add wine and cook for a couple of minutes

Add meat back to the pot

Add carrots and prunes

Pour the stock, cover and cook for about 50 minutes until the meat is tender.

If the sauce is not thick enough, you can mix flour with 1/3 cup of water, mix it well and add it to the pot

Let it cook for a few minutes more

Sprinkle some parsley and serve the stew with mashed potatoes.