Place the lamb in a food processor and pulse into small pieces, a little chunkier than mince.

Transfer to a bowl and add lemon juice, chili flakes, cumin, cinnamon, and half the garlic. Stir to combine, cover, and set aside.

Place the bulgur wheat in a bowl and cover with freshly boiled water. Add a pinch of salt and leave for 10 minutes. Check for tenderness and drain if required.

Fluff up with a fork and when cooled and stir through the chopped parsley and mint, reserving a little of each for garnish.

Place the yogurt into a bowl with the lemon zest, 2 tablespoons of white wine vinegar, and the remaining garlic and stir to combine. Set aside.

In a small bowl, stir together the other 2 tablespoons of white wine vinegar with the harissa spice mix. Set aside.

Spray a large frying pan with low-calorie cooking spray and place over high heat. Stir-fry the lamb until browned and cooked through. About 8-10 minutes.

To serve, divide the bulgar wheat between four bowls and top each with a portion of the cooked lamb.

Divide the grated carrot and chopped tomatoes between the bowls and drizzle over the yogurt and harissa dressings.

Sprinkle with pomegranate seeds and the reserved fresh herbs.