Step 1

For the tabbouleh, place burghul in a heatproof bowl and cover with boiling water. Stand for 15-20 minutes to soften.

Step 2

Meanwhile, to make the spiced lamb, heat oil in a large, deep frypan over medium-high heat. Add lamb and cook, turning, for 5-6 minutes until browned. Reduce heat to medium, add onion and cook, stirring, for 2 minutes. Add garlic and ras el hanout, then cook for a further 2 minutes or until fragrant. Add tomato paste and cook for 1-2 minutes, then add stock. Bring to a simmer, then reduce heat to low and cook for 7-8 minutes until sauce is reduced. Remove from heat, season and stir in lemon zest and juice.

Step 3

Drain burghul, then transfer to a bowl with remaining tabbouleh ingredients, season and toss to combine.

Step 4

Place hummus on a large serving plate, make a well in the centre, then spoon in the lamb. Serve with tabbouleh, pita bread, yoghurt and lemon wedges.