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1 In a shallow bowl, mix 2 tablespoons of the yogurt with half the garlic, the spices and a little seasoning. Add the lamb and stir until well coated, then set aside. 2 Put the stock and bulgar wheat in a non stick wok and boil for 8 minutes until the stock has been absorbed. Tip into a bowl and rinse the wok. 3 Meanwhile, make the dressing. Mix 1 tablespoon lemon juice into the remaining yogurt with 1 tablespoon water, the rest of the garlic, the teaspoon of mint and a little seasoning. 4 Heat the wok and then spray with the cooking spray. Stir fry the lamb for just a few minutes so it is cooked, but still a little pink and juicy in the centre. Add the bulgar wheat to the wok with the lemon zest and the juice of half a lemon, the onion, tomatoes, cucumber and remaining mint. Toss well and serve while still warm with the dressing.