• 250 gm (~½ lb) of lamb loin
  • 3 cloves garlic, finely minced
  • 1 tablespoons ground cumin
  • 1 tablespoon dried mint
  • 1½ teaspoons ground fennel
  • 1 teaspoons Hungarian paprika
  • ½ teaspoon cayenne/chile powder, less depending on preference
  • ½ teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons canola oil
  • ½ cup young watercress, daikon sprouts or any peppery or other green shoots
  • 4 pitas, bagels or any chewy bread rolls.

  1. Slice the lamb as thin as possible. (pre-freezing for 20 minutes or so will help firm the meat for slicing)
  2. Mix all the dried spices, in a  bowl.
  3. Marinate lamb with the garlic and spices, for at least 20 minutes, (overnight is an option)
  4. Cooking the lamb: Add ½ tablespoon of oil in wok or a cast iron pan over high heat till very hot, almost smoking. Sear the marinated meat in 2 batches, about 3 minutes or until meat is nicely brown and crispy caramel. Repeat with more oil for remaining meat.
  5. Assembling the packets: Cut breads into appropriate size. Fill with 2 tablespoons of spiced lamb and some green shoots.