This is a simplified version of a traditional Moroccan tagine. Tastes great with either beef or lamb.
Set oven Gas Mark 4, 180ºC (350ºF).
Place the meat in a large bowl.
Mix the spices together and coat the meat with the spices.
Heat half the oil in a large pan and brown the onions well and place in a flameproof casserole, then brown the meat in the remaining hot oil (do this in batches to get the meat a good colour).
Transfer to the casserole with the onions.
Add all remaining ingredients. Stir well, bring to the boil.
Place in the oven for approx. 1½ hours or until the meat is very tender.
Sprinkle on the topping and serve with rice or cous cous.