Fry the onions in 1 tsp oil and a pinch of salt in a non-stick pan for 10 minutes, until they’re turning golden and caramelised, then add the lamb and fry for 5 minutes, until brown all over. Add the spices and fry for another minute before adding the bulgar wheat. Stir, then add the stock and spinach and stir until wilted. Season and cover. Simmer on a very low heat for 8 minutes until the stock has been absorbed and the bulgar wheat is tender (add a splash more stock if the bulgar is sticking but not quite cooked through). Season with lots of black pepper. Serve with a dollop of yogurt, if you like.