Seal the minced lamb in a hot pan with a tablespoon of olive oil, and cook until browned. Then place in a colander and leave to drain. In the same pan, add a dash more olive oil and cook all of the diced vegetables, minced garlic, chopped herbs and ground cumin until soft. Then add the tomato puree and chopped tomatoes and cook for a further 5 minutes. Now add your lamb or chicken stock to the vegetable mix. Finally, add the minced lamb to the vegetable/stock, season to taste, and leave to simmer for approx 1 hour.