Add 1 tbsp olive oil to a large non-stick frying pan and place over a medium-high heat. Once hot, crumble in 500g lamb mince and sprinkle in 1 tsp ground turmeric, 1 tsp smoked paprika and 1 tsp ground cumin. Season well with salt and pepper then break up with the back of a wooden spoon to remove any clumps. Leave to cook for about 5 minutes – you should hear it sizzling over the high heat. Give it a good stir – it should have turned from pink to grey, but we want it to go deep golden and crispy which can take a little while. Continue to cook for 5-10 minutes, stirring as needed to stop it from sticking to the pan, or until deliciously golden and crispy. Stir in 1 tbsp harissa and continue to cook for 1 minute.