Preheat the oven to 170C/325F/gas 3.
Heat a large flameproof casserole or tagine base and fry the beef for about 5 minutes, stirring until it's browned all over. If using a tagine, check that it fits in the oven before starting. If not, simply cover the dish with foil and cook.
Add the onion and garlic and cook for another 5 minutes. Add the Harissa, saffron, salt and cinnamon stick and season well with freshly ground black pepper. Pour the stock over and then bring to the boil.
Cover and cook in the oven for 90 minutes until the beef is tender.
Increase the oven to 190C/275F/gas 5. Arrange the potatoes and tomatoes on the top of the beef and cook for 20 more minutes until tender. Serve sprinkled with fresh coriander and the fresh parsley leaves.
(Fresh Magazine)
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