First fry off 500g of cubed lamb leg on high heat for 5 mins to brown – set aside.

In the same pan, reduce the heat and fry 3 large thinly sliced white onions in a tablespoon of vegetable oil for 20 mins or so to caramelise.

Add 400g of bulgar, 1 tsp of cumin, 8 green cardamom pods, a handful of raisins, and 200g of baby leaf spinach. Cover with chicken stock. Cook on low for 7 mins.

Add the lamb back in along with a handful of chopped parsley and mint, cover with a tight lid and leave to steam for 5 mins or so.

Serve with yogurt.