Preheat your oven to 180°C/Fan 160°C/Gas 4. Fill and boil your kettle. Peel and slice the red onion. Peel and slice the garlic. Trim and peel the carrot then cut it into small chunks. Peel and coarsely grate the ginger. Roughly chop the dried apricots.

Season the lamb with salt and pepper. Heat a casserole dish and add 1 tbsp olive oil. Fry the lamb for 5 mins till golden, turning once or twice, (do this in 2 batches if necessary – be careful not to crowd the pan, or the meat will steam rather than fry). Use a slotted spoon to lift the browned lamb out onto a plate.

Add the onion to the pan. Cook and stir for 4-5 mins, till starting to soften. If the onion starts to stick, add a splash of water to the pan. Add the garlic. Cook and stir for 1 min. Stir in the carrot, dried apricots and ginger. Tip the lamb back into the pan with 2 tsp mixed spice. Add 300ml hot water from the kettle. Stir in 1 tbsp honey and turn the heat off. Pop a lid on the pan and slide it into the oven for 45 mins (if you don't have an ovenproof dish, see our tip below).

While the tagine cooks, tip the bulgar wheat into a small pan. Add 300ml hot water from the kettle. Bring to a boil, then turn the heat down. Simmer for 5 mins, then turn off the heat, cover and let the bulgar sit in the pan for 5 mins.

Finely shred the baby leaf spinach and pop it into a large bowl. Tip tin the bulgar wheat. Add 1 tbsp olive oil and some salt and pepper. Mix to gently wilt the spinach.

After 45 mins, check the tagine – the lamb should be tender. Have a taste and add more salt or pepper if you think it needs it.

Roughly chop the mint leaves. Divide the bulgar between 2 warm plates and top with the tagine. Garnish with the mint leaves to serve.