Preheat your oven to 200°C.
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, season with salt and pepper, then toss to coat.
Pop on the top shelf of your oven and roast until golden, 20-25 mins. Turn halfway through.

Pour the water for the bulgur wheat (see ingredients for amount) into a saucepan, bring to the boil and stir in the bulgur wheat and half the chicken stock paste.
Bring back up to the boil, 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 (no oil) on medium-high heat.
Once hot, add the lamb mince. Season with salt and pepper and cook until browned, 5-6 mins. Use a spoon to break up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince.
Lower the heat 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), along with the remaining chicken stock paste and the prunes. 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 of the dill. Season with salt and pepper.

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