1 cup fine-grain bulgur

1 pound lamb shoulder, ground fine

1/4 cup grated onion

1 teaspoon cumin seeds, toasted and ground, or 1 teaspoon ground cumin

Pinch cayenne pepper

Salt and pepper

3 tablespoons olive oil, plus more for oiling the pan

2 cups sliced onions, 1/4-inch thick

1/2 cup pine nuts, lightly toasted

Greek-style yogurt, for serving.