Preheat your oven to 200°C. Halve, peel and chop the onion into roughly ½cm pieces. Peel and grate the garlic (or use a garlic press). Remove the top and bottom from the carrot and chop into batons about the size of your index finger (no need to peel!). Pick the parsley leaves from their stalks and roughly chop. Finely chop the stalks. Cut each prune into four pieces

Pop the carrots on a baking tray. Sprinkle over the cumin. Season with a pinch of salt and a grind of black pepper. Drizzle over enough oil to coat them, then toss well. Pop on the top shelf of your oven for 25 mins. Turn halfway through to ensure they roast evenly.

Pour the water (see ingredients for amount) into a large saucepan and bring to the boil. Stir in the bulgur and half the stock powder. Bring back to the boil, pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the lamb mince. Season with a pinch of salt and pepper and cook until browned, 5-6 mins. Use a wooden spoon to break up the mince as it cooks. Lower the heat to medium and add the onion. Cook until soft, about 5 mins. Stir in the garlic, tomato purée and shawarma seasoning. Cook for 1 minute more.

Add the water (see ingredients for amount) to the lamb mixture, along with the remaining stock powder and the prunes. Stir together and bring to a gentle simmer. Cook until the mixture is thick and saucy, 5-7 mins. iIMPORTANT: The lamb mince is cooked when it is no longer pink in the middle. Season to taste with salt and pepper if needed. Meanwhile, in a small bowl, mix the yoghurt with half of the dill and a pinch of salt and pepper.

Fluff up the bulgur wheat with a fork and stir through the sumac and parsley. Serve in bowls with the Lebanese lamb on top. Finish with some roasted carrots, a spoonful of yoghurt and a sprinkling of the remaining dill. Enjoy!