Heat 2 tablespoons of the oil in the skillet. Add the garlic and diced onions and cook over moderate heat, stirring occasionally, until softened, about 6 minutes. Add the remaining 3 tablespoons of <em>ras el hanout,</em> 2 tablespoons of cinnamon and 1/2 teaspoon of red pepper and stir until fragrant, 2 minutes. Add the wine and boil until reduced to 2 tablespoons, 6 minutes. Add the tomatoes, their juices and the meat; simmer over moderate heat for 5 minutes. Drain the currants and stir them in; simmer for 5 minutes. Season with salt and pepper.