Cut the meat into pieces of about 1½ cm. Heat 2 tablespoons of olive oil in the casserole and fry the meat on a high heat for 5 minutes until golden brown. Sprinkle with salt and pepper to taste and remove the meat from the pan with a slotted spoon.
Heat the rest of the oil in the pan, add the onions and stir fry for 3 minutes. Cut the carrot into thin slices and stir-fry for 3 minutes. Put the meat back into the pan together with the ras el hanout, the tomato cubes and 300 ml water. Bring to boil. Once the stew is bubbling put the pan, with the lid on, into the oven. Cook the meat for about 2 hours until tender and cooked through (longer if necessary). Stir occasionally. Add some extra hot water if necessary.
When the meat is almost done, heat the oven to 200 ° C. Let the filo pastry dough (wrapped in a damp kitchen cloth) thaw and melt the butter.
When the meat is cooked, add the drained chickpeas, 2 tablespoons of sesame seeds, the tahini and the yogurt and put the stew into an oven-proof dish. Brush a sheet of filo pastry thinly with butter and sprinkle with some sesame seeds and a little salt and pepper. Crumple the sheet of filo pastry a little and place it over the stew. Repeat with the rest of the filo dough sheets, making sure that the whole stew is covered. Bake the filo pastry until golden brown and cooked through for about 10 minutes.
Garnish with fresh coriander and serve with couscous