Boil a kettle
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat
Once hot, add the lamb mince and cook for 3 min or until it's starting to brown, breaking it up with a wooden spoon as you go
Peel and finely chop (or grate) the garlic
Discard any excess oil from the pan, then stir in the chopped garlic, ras el hanout and crumble in 1/2 beef stock cube
Reduce the heat to medium-low and cook for 8-10 min or until the lamb mince is cooked

While the lamb mince is cooking, add the bulgur wheat to a pot with plenty of boiled water and a pinch of salt over a high heat
Cook for 7-10 min or until tender, then drain and set aside in a sieve to cool slightly, before returning to the pot
Meanwhile, dice the tomatoes finely
Halve the lemon[s]

Chop the parsley finely, including the stalks
Add the honey to the cooked lamb and continue to cook for 1 min further before removing the pan from the heat to cool slightly – this is your honey lamb

Add the cooled bulgur wheat to a mixing bowl with the diced tomato and the juice of 1/2 [1] lemon and a drizzle of olive oil
Add the honey lamb mince and chopped parsley and gently fold through
Taste for seasoning, adding more salt and pepper if needed – this is your lamb tabbouleh