Lebanese Style Lamb and Herby Sumac Bulgur

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.