For the Moroccan Tajine dish in the Roman pot, cut beef into 2×2 cm cubes. Mix 3-4 tablespoons Ras el Hanut with 2 tablespoons salt and some olive oil and marinate the meat with it.
Meanwhile, peel the potatoes and cut into 6 wedges. Cut kohlrabi and carrots into long sticks. Put the meat together with the marinade in the middle of the Roman pot.
Place potato wedges all around. Layer green beans, carrots and kohlrabi on top. Sprinkle peas and 1 sliced tomato on top.
Dissolve a tablespoon of Fixeinbrenn in approx. 300 ml of water and pour it into the Römertopf. Put the lid on and put the pot in the oven or on the grill.
Cook the Moroccan Tajine dish in the Römertopf at 220 degrees for 2 hours, possibly adding a little more water in the last 1/4 hour.