Pre-heat your oven to 150 degrees. Blend together the spices, harissa paste, hot sauce, cherry tomatoes, garlic cloves, ginger and 1 tbsp olive oil. Chop up your beef into 1-2 inch chunks, then coat with the spice mixture. Set aside.
Prepare the vegetables. Dice your onion and chop the carrots and potatoes into bite-sized pieces.
Heat 1 tbsp olive oil in a large frying pan over a medium-high heat. Once hot, add the cumin seeds, stirring to make sure they don't burn. After about 30 seconds, add the diced onions and cook until brown, around 5-10 minutes.
Next, add the beef, and then the carrots, potatoes, prunes and sun-dried tomatoes. Stir to combine.
Transfer to an oven-safe dish that has a lid, add in around 500ml water and crumble in your stock cube. Stir together again, then add a lid and place in the oven for 2 hours.
At 90 minutes, check on the dish, stir, and add a little more water if it is looking dry. Once cooked for 2 hours, serve with couscous and bread for dipping.