Peel the onion and finely chop it. Halve the pepper and scrape out the seeds and membrane. Slice the pepper into 1cm-thick strips. Peel the garlic cloves and crush or finely chop them.

Pour 1 tbsp oil into a pan and warm up over a medium-high heat for 2 mins. Add the lamb to the pan and cook for 3-4 mins, turning once or twice, till browned on all sides. Scoop out the lamb and transfer to a plate. Reduce the heat under the pan to medium.

Slide the chopped onion and pepper to the pan and season with a pinch of salt and pepper. Cook for 6-8 mins, stirring every now and then, till softened. Add the garlic and cook for a further 1 min.

While the onion and pepper cook, roughly chop the tomatoes. Drain the cannellini beans and rinse well.

Add the beans and tomatoes to the pan with 400ml boiling water. Crumble in the stock cube and stir well to combine. Return the lamb to the pan. Bring the pan to the boil, then reduce to a simmer. Pop a lid on the pan and cook for 30 mins.

Meanwhile, pour the bulgar wheat into a bowl and sprinkle in a pinch of salt. Top up with 300ml boiling water, and cover the bowl with a large plate. Set aside to soak for 15 mins. When ready, fluff up with a fork and squeeze in the lemon juice. Pour in 1 tbsp oil and stir well.

Finely chop the parsley leaves. When the lamb is tender, stir the parsley into the stew. Have a taste and add a little more salt and pepper if needed. Pile the bulgar wheat onto plates, top with generous ladlefuls of the lamb stew and serve.