In a large pot, heat a little bit of olive oil and cook off the mince meat until broken apart on a medium heat.

Add in the onion, garlic, and coriander and mix well until fragrant.

Season with salt and pepper along with the Arabian seven spices.

Add in the diced potatoes and stir well and then pour in the boiled water and chicken stock cubes.

Allow to simmer for approximately 5 to 6 minutes before adding the lemon juice. Turn the heat to low and leave on for approximately 40 minutes or till the potatoes have softened.

Serve with egg noodle rice and lemon wedges.