Slice the lamb neck fillet into bite-size pieces. Pour 1 tbsp oil into a pan and bring to a high heat. When the pan is hot, add the lamb pieces and a generous pinch of salt and pepper. Fry for 5 mins, turning once or twice, till browned on all sides. Scoop out of the pan with a slotted spoon onto a plate and reduce the heat of the pan to medium.

While the lamb fries, peel and thinly slice the red onions. Peel and crush or grate the garlic cloves. Separate the coriander leaves and stalks (keep the leaves for later) and finely chop the stalks.

Slide the onions, garlic and coriander stalks into the empty lamb pan and stir in 1 tsp each ground cumin, turmeric and mixed spice. Cook for 5 mins, stirring often, till softened and fragrant.

While the onions are cooking, roughly chop the dates. When the onions are soft, stir the dates into the pan along with the chopped tomatoes. Return the lamb and any juices to the pan and mix well. Bring to the boil, then pop a lid on the pan. Reduce to a gentle simmer and cook for 30 mins, stirring every so often.

Meanwhile, tip the bulgar wheat into a large bowl and add a pinch of salt. Cover with 300ml boiling water and cover the bowl with a large plate. Set aside for 15 mins to soak.

Finely chop the spinach and the reserved coriander leaves. When the bulgar wheat has soaked up all the water, fluff with a fork and stir the chopped greens through, along with 1 tbsp oil. Have a taste and add a little more salt if needed.

Heap the green bulgar wheat into a couple of bowls and top with the rich spiced lamb stew.