Tunisian Pulled Lamb with Grape and Asparagus Bulgur

Steps

1. Prepare Tunisian lamb ingredients. Bring a full kettle to the boil Add bulgur and a pinch of salt to a medium, heatproof, bowl and cover with boiling water. Cover and leave to soak for 15-18 minutes, until grains are tender. Drain well through a sieve.
2. While bulgur cooks, heat a drizzle of oil in a large fry-pan on medium heat and cook onion for about 3 minutes, until softened. Add garlic, ginger, salt and Tunisian spice mix and cook a further 1-2 minutes, until fragrant.
3. Add pulled lamb and stock to pan and simmer for about 5 minutes. Stir through cabbage and cook for about 2 minutes, until wilted. Season to taste.
4. While lamb is simmering, hold the woody ends of the asparagus and peel into long ribbons. Cut grapes in half; dice tomatoes 1cm; finely dice onion; roughly chop mint.
5. When bulgur has cooked, toss all grape and asparagus bulgur salad ingredients together in a large bowl with a drizzle of oil and season to taste.
6. To serve, divide grape and asparagus bulgur salad between plates, top with Tunisian pulled lamb and dollop with harissa hummus. Garnish with mint leaves.