Heat olive oil in a large saute pan set over medium-high heat. Add onion and saute for a couple of minutes, until it becomes translucent and soft. Incorporate chopped garlic and saute for about a minute until it becomes fragrant. Incorporate the meat and the salt and let it cook for about 8 minutes, until cooked and lightly browned.
Pour in tomato puree and let it season, stirring often, for 5 to 6 minutes, until it has deepened its color, thickened in consistency and lost the raw flavor. Pour in the chicken broth or water, cumin, cloves and cinnamon. Stir well and let it cook 15 minutes more.
Add the raisins, almond and olives, mix well and taste for seasoning. Cook for 5 more minutes. If needed, add more salt. The filling should be nice and moist.
Just remember, once it cools, it will dry a little more as it will
absorb the juices. Turn off the heat. You can make the filling up to two days ahead of time, let it cool, cover and refrigerate.