Dice 1 onion into 1" pieces, brown in frying pan with 1 tablespoon of oil, season.

Cut beef into 1" cubes and add to the onions to brown, season again.

Transfer to tagine, minus the juices.

Add the stock and tomatoes and all the spices, add more salt.

Bring to a simmer, lower heat and cover.

Simmer for 90 minutes, stirring occasionally, top up with more stock if required.

Slice 2 onions very thinly, add 1 tablespoon of oil to a pan over a low heat and add onions.

Add salt and pepper to pan also 1 teaspoon of sugar.

Cook over low heat for 45 minutes, stirring occasionally until caramelized and tender.

Set onions aside.

After 90 minutes remove lid of tagine and cook a further 30 minutes to thicken sauce.

Sprinkle onions on top and serve fron dish with flat breads.