Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press).
Trim the carrots, quarter lengthways and chop into 3cm long batons (no need to peel). Roughly chop the dill (stalks and all).
Roughly chop the prunes.

Pop the carrots onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
Roast on the top shelf of your oven until golden, 20-25 mins. Turn halfway through.

While the carrots roast, pour the water for the bulgur wheat (see ingredients for amount) into a saucepan, stir in half the chicken stock paste and bring to the boil.
Stir in the bulgur, bring back up to the boil and simmer for 1 min. 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 large frying pan on medium-high heat (no oil).
Once hot, add the lamb mince to the pan and cook until browned, 5-6 mins. Use spoon to break it up as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince.
Lower the head to medium and add the onion. Cook until soft, 4-5 mins.
Stir in the garlic, tomato puree and shawarma spice mix. Cook for 1 min more.

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

Fluff up the bulgur wheat with a fork and stir through the sumac and remaining dill.
Share between your bowls with the Lebanese style lamb on top.
Finish with the roasted carrots and a spoonful of dill yoghurt. Enjoy!