Heat the oven to 200°C/180°C fan/gas 6.
Chop potatoes into chunks.
Arrange onto an oven tray, drizzle with two tablespoons of olive oil and season with a pinch of salt and black pepper.
Roast for 30 minutes or until golden, turning occasionally.
Peel and slice two red onions.
Heat one tablespoon of oil in a large frying pan and fry the onion until soft over a medium heat.
Add the lamb mince and brown, then add the chopped tomatoes and reduced salt stock; bring to a boil, then reduce to a simmer. Stir in the harissa paste, season with salt and black pepper, then simmer gently for 20 minutes.
Remove the potatoes from the oven, spoon the lamb mixture over the potatoes, and sprinkle with feta and pomegranate seeds before serving.