Lebanese Style Lamb and Herby Sumac Bulgur

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.