Mix all of the spices together with olive oil to coat the meat.
Combine all the remaining ingredients, except the stock together. Layer the beef and the vegetable mixture into the tangia up to about 4 centimetres from the top.
Pour in the chicken stock and seal with a piece of baking paper. Take to the Hammam and cook for one and a half hours in embers.
Serve with freshly baked disks or Moroccan bread. Or alternatively put your oven onto a low temperature and cook for a couple of hours.