Fill and boil your kettle. Tip the bulgar wheat into a heatproof bowl and add a pinch of salt and pepper. Pour over 200ml hot water from the kettle and stir. Cover the bowl with a plate and leave to soak while you cook the rest of the dish.

Warm a deep frying pan or wok on a medium heat for 1 min. Add 1 tbsp olive oil and the meatballs and fry for 5 mins, rolling them over every now and then till browned on most sides. Lift the meatballs out of the pan with a slotted spoon and pop them into a bowl. Turn off the heat.

While the meatballs fry, peel and thinly slice the red onion. Roughly chop the tomatoes. Peel and grate the ginger.

Set the frying pan or wok you cooked the meatballs back on a medium heat. Add the onion, tomatoes, ginger and ½-1 tsp harissa paste (it's spicy so, use as much or as little as you like). Cook, stirring, for 5 mins till softened slightly. Add 200ml hot water from the kettle and bring up to a bubble.

When the sauce is bubbling, add the browned lamb meatballs and pop on a lid (use a baking tray if you don't have a lid that fits) and simmer for 8 mins. Meanwhile, finely chop the mint leaves.

When the meatballs have simmered for 8 mins, stir in the baby leaf spinach to just wilt it. Taste the sauce and add more salt or pepper if you think it needs it. Fluff the bulgar with a fork and divide it between 2 warm bowls or plates. Top with the meatballs and sauce. Scatter over the chopped mint to serve.