heat ½ cup oil. Add onions , 10 minutes.
Add garlic, until soft.
Add carrots, 5-8 minutes.
Add partridges in a single layer, cook until browned, about 10 minutes.
Add cumin, nutmeg, cinnamon, cloves, bay leaf, sherry and 4 cups of water.
Season with salt and pepper, stir.
Position partridges breast side down, and cover pot, simmer 1 hour.
Turn partridges over and continue to simmer UNCOVERED until liquid is reduced by
about 1/3, about 1 hour more.
Add dates 5 minutes before finished cooking.
Heat ½ cup oil in medium skillet. Add almonds and 2 pinches of salt and fry
until deep golden, 3-5 minutes. Remove with slotted spoon, set aside. Discard
oil.
Serve with some of the veggies, sauce and almonds.