Heat the oil in a saucepan and add the onions. Stir for a few minutes with a wooden spoon, cooking until translucent, and then add the meat. Keep turning for about 15 minutes until all sides are well seared and golden brown, and then pour over the tomato. Once it comes to the boil, add the potatoes cut into four, the fennel, dill, parsley and leek. Season to taste, cover the pot and allow to cook for 40 minutes or until the meat is tender and the sauce has thickened.

Source: ANEK