In a casserole dish, add a good drizzle of mild olive oil (approx 2-3 tablespoons) and sauté the chopped onion until golden. Then add the cilantro (fresh coriander) and garlic and sauté for a few more minutes to form the stew base

Add the chopped lamb or beef fillet and sauté for a few more minutes on medium heat. You can fry the lamb off in a separate pan to avoid a fatty taste

Chop the potatoes into bitesized chunks approx 2-3 cm wide. Add to the onions and meat and gently sauté for a few minutes, drizzling a little more mild olive oil if required

Add the tomato pureé, 7 spice, black pepper, salt and enough boiling water to cover. Bring to a boil then lower the heat to a simmer for around 20 minutes until the potatoes are well cooked. You can also add an optional drizzle of pomegranate molasses

Taste and adjust the seasoning before you turn off the heat. Squeeze on a little lemon when serving according to taste.