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Dice the potatoes into thickish cubes 1-2cm thick. Deep fry in vegetable oil until half fried and slightly golden. Drain on a kitchen towel lined plate and set aside.
In a wide non stick pan, sauté the chopped onion in 2-3 tbsp of regular olive oil on high heat for five minutes then on low for another fifteen minutes until golden.
Add the mince meat and turn up the heat. If using lamb drain any excess liquids.
Press the mince down with the back of the wooden spoon until you have a fine texture then add the seven spice, turmeric, cayenne pepper, chilli, and salt. Sauté for another ten minutes.
When the mince meat is mostly cooked, add the chopped cilantro and sauté for another few minutes.
Add the fried potatoes and sumac and stir everything together for another five minutes.
Taste one potato to check the seasoning and adjust as necessary.
Serve with warm flatbreads or a nice green salad.