Heat a little oil in a frying pan and add the lamb, fry, breaking the meat with a wooden spoon. When the meat is half browned, add the chopped onion and continue to fry until the lamb and the onion are browned.

Add the turmeric, cumin, coriander and cinnamon to the pan and stir in, lower the heat. Mix a tablespoon of lemon juice with a little water and add to the pan, add salt and black pepper and leave it to simmer and absorb the liquid while you prepare the salsa and sauces.

Mix the ingredients for the yogurt sauce in a small bowl. Mix the rose harissa with the olive oil in an even smaller bowl.

Prepare the salsa and dress it with some lemon juice and salt. Warm three or four soft tortillas.

Taste the lamb and add lemon juice, salt and pepper if needed. Turn up the heat and make sure all the liquid is absorbed and the lamb is deep brown and tender. Transfer to a warm bowl. Cut the warmed tortillas into quarters.

Set all the bowls on the table. Spoon some lamb onto a tortilla quarter, top with harissa, yogurt and salad, and roll to eat.