Cut the beef into 3 cm pieces. Crush coriander seeds, cardamom pods, cumin seeds, and paprika in a mortar and mix with the beef. Slice the onions and garlic.

Heat 2 tbsp of olive oil in a large pot over medium-high heat. Brown the beef for about 5 minutes. Add onions and garlic, cooking for an additional 2-3 minutes. Season with salt and pepper. Add vegetable broth, bring to a boil, then cover and simmer on low heat for 1 hour.

Meanwhile, clean and cut the eggplant into 2 cm pieces. Slice the carrots into quarters lengthwise, then into 3 cm pieces. Rinse the chickpeas. Halve the dates and slice. Roughly chop the almonds.

In a bowl, mix the prepared ingredients with 1 tbsp of olive oil, salt, and pepper. Add to the beef and cook covered for another 20 minutes.

While the tagine cooks, clean and chop the cauliflower into rice-sized pieces. Boil in salted water for 15 minutes, then drain.

To serve, wash and dry the parsley and mint, then chop. Sprinkle the herbs and lemon juice over the tagine and serve with the cauliflower 'rice'.