Step 1

Heat a thick bottomed pot over medium heat. Fry the coriander (cilantro) or parsley as well as garlic in the olive oil until starting to colour, stirring regularly, 1-2 minutes.

Step 2

Turn the heat up to medium/high, then add the meat. Brown the meat while mixing it well with the herbs and garlic.

Step 3

Turn the heat down to medium/low, then add the tomato paste and Lebanese 7-spice. Mix well and fry for a minute or so, stirring constantly.

Step 4

Add the stock or water and bring to a boil. Add the carrots, potato (if using) and green peas. Bring the to boil again, place a lid on and leave to simmer for 10 minutes. Take the lid off, then leave to simmer until the vegetables are tender and the stew has thickened, 15-20 minutes. Season with salt and pepper to taste as you go.

Step 5

Take off the heat and leave for a few minutes before serving hot, but not piping hot.