1.Heat oil in tagine or large frying pan; cook beef, in batches, until browned. Remove from tagine.
2.Cook onion in same tagine, stirring, until softened. Add garlic, spices and bay leaf; cook, stirring, until fragrant. Return beef to pan with stock; bring to the boil.
3.Reduce heat; simmer, covered, 1 hour. Add raisins; simmer, uncovered, about 15 minutes or until beef is tender and tagine thickens. Stir in nuts, season to taste; accompany with lemon wedges.