Warm a medium pan on a medium-high heat for 2 mins. Add 1 tbsp olive oil and the diced lamb leg. Fry for 5-6 mins, turning once or twice, till the lamb is browned all over. While the lamb fries, peel and finely chop the onion. Peel and crush 2 garlic cloves. Fill and boil your kettle.

Lift the lamb out of the pan and pop it on a plate. Turn the heat down to low. Add the onion to the pan with a pinch of salt and pepper. Cook for 5 mins, stirring occasionally, till slightly softened and a little brown.

While the onion fries, finely chop the tomatoes. Crumble the stock cube into a heatproof jug. Stir in 300ml boiling water to dissolve it. Press 4 cardamom pods with the back of a spoon to lightly crush and open them up a little.

Stir the garlic and tomatoes into the onion. Add the cardamom pods. Tip the lamb back into the pan with any juices from the plate. Stir in the bulgar wheat. Pour in the stock. Cover, bring to the boil, then turn the heat down and simmer for 20 mins till the bulgar wheat has absorbed all the stock and the lamb is tender. Stir a few times to make sure it doesn’t stick.

While the pilaf cooks, make the zhoug. Finely chop the chilli – zhoug is hot, but if you prefer a milder kick, scrape out the chilli seeds and pith before chopping it. Pop the chilli into a small blender. Peel and finely chop the remaining garlic and add it to the blender. Roughly chop the coriander leaves and stalks and the mint leaves. Add them to the blender.

Tip 1 tsp caraway seeds into a dry frying pan. Toast over a medium-low heat for 2 mins till they smell aromatic. Tip the toasted seeds into a mortar and pestle. Crush to a fine powder and add to the blender with a big pinch of salt and pepper.

Add 4 tbsp water and 2 tbsp olive oil to the blender. Blend till smooth – it should have the texture of double cream. Taste and add more salt, pepper or water if you think it needs it. No blender? Finely chop the chilli, coriander and mint leaves. Crush the garlic. Toast the caraway seeds and crush them in a pestle and mortar. Add the other dry ingredients and crush together, then stir in the oil and water.

Roughly chop the rocket. When the pilaf is ready, fork the rocket through the bulgar wheat to just wilt it. Pile the pilaf up on a couple of warm plates. Serve with the yogurt and the zhoug on the side.