Warm a medium pan on a medium heat for 1 min, then add ½ tbsp oil and the lamb mince. Fry for 8 mins, stirring now and then with a wooden spoon to break up any lumps, till the lamb is browned all over.

While the lamb fries, peel and finely chop the onion. Dice the tomatoes. When the lamb has browned, drain off any excess liquid and add the chopped veg. Season with a pinch of salt and pepper. Cook, stirring now and then, for 5 mins.

While the veg fry, halve the chilli, scoop out the seeds and white pith, and finely chop the chilli. Peel and grate or crush the garlic.

Stir the chilli and garlic into the lamb and veg. Drop in 6 cardamom pods and the cinnamon stick. Add 1 tsp cumin seeds, the raisins and the tomato sauce. Give everything a good stir to mix.

Stir the bulgar wheat into the pan. Pour in 400ml boiling water. Pop on a lid. Bring the pilaf to the boil, then turn the heat right down and simmer for 10 mins till the water has been absorbed and the bulgar wheat is tender.

While the pilaf cooks, finely grate the zest from the lemon. Set a pinch aside and put the rest in a small bowl. Finely chop the mint leaves and add most of them to the bowl (put a pinch aside with the reserved lemon zest – these are both for garnishing). Stir in the yogurt with a pinch of salt and pepper. Set aside.

Juice half the lemon into a large bowl. Add ½ tbsp olive oil and a pinch of salt and pepper. Whisk together with a fork. Toss in the salad leaves and turn to lightly coat them in the dressing.

Spoon the pilaf into 2 warm bowls, fishing out the cinnamon stick and any cardamom pods you spot. Garnish with the reserved lemon zest and mint leaves. Serve the pilaf with the salad and spoonfuls of the yogurt.