½ teaspoon ground allspice 175 g (6 oz) burghul (bulgur wheat) 350 ml (12 fl oz) chicken or lambstock 50 g (1¾ oz) dried apricots, chopped 35 g (1¼ oz) unsalted pistachio nuts, shelled rind of 1 preserved lemon, shredded 1 onion, roughly chopped 1 red chilli, halved, seeded and thinly sliced 2 garlic cloves, crushed 2 tablespoons chopped flat-leaf (Italian) parsley or mint, or a mixtureof both 500 g (1 lb 2 oz) lamb fillet, cut into chunks Heat the olive oil in a sauté pan over a medium heat and cook the lamb until it has a good colour all over and is cooked but still rare. Lift out with a slotted spoon and set aside. In the same pan, cook the onion until soft and golden - you might need to add a little more oil. Stir in the chilli, allspice and garlic and sauté for 1 minute. Add the burghul and stir briefly to coat. Add the stock, salt and pepper, and apricots. Bring to the boil and immediately reduce the heat to low. Cover and cook for 15 minutes, or until the liquid has been absorbed and the burghul is tender. Season and gently fork through the cooked lamb. Cover the pan, remove from the heat and leave to stand for a further 15 minutes to let the burghul fluff up. Gently fork through the pistachio nuts, herbs and preserved lemon rind. Plain Greek-style yoghurt is good on the side.