1. Cut the meat into large cubes and chop the onion. Heat up the oil in the casserole dish and brown the onion for 5 minutes. Then brown the meat on all sides.
2. Add the dates, the ras el hanout and the cube of stock. Salt and pepper. Pour on water, stir and cook for 50 minutes.
3. During this time, wash the potatoes without peeling them. Place them in the steam basket with the laurel and the thyme.
4. When the 50 minutes cooking time is up, place the steam basket on the casserole dish, cover, and cook on a medium flame for a further 40 minutes.