To make the garlic sauce, mix all the ingredients in a small bowl and set aside to allow the flavours to mingle.
Put the lamb mince in a food processor with the onion, coriander, cumin, salt and lots of freshly ground black pepper. Blitz until as smooth as possible.
Divide the mince mixture into 4 balls. Cut a 60cm sheet of cling film and dust with ¼ teaspoon of sifted flour. Place a lamb portion on half of the film and fold the rest of the cling film over to cover it completely. Use a rolling pin to roll the kebab mixture thinly – about 5mm is just about right. Leave it inside the cling film. Do the same with the remaining portions of lamb.
Put the pita breads on a baking tray and place them under a preheated medium grill – not too close – for 1–2 minutes on each side until hot. Keep warm. Mist a large non-stick frying pan with oil and place over a medium-high heat.
Lift the cling film off the top of a portion of lamb. Peel off the backing film and, holding the lamb on a spatula or over your hand, very gently and carefully place it in the hot frying pan. Do the same with a second piece of flattened lamb and fry both for about 1 minute on each side until lightly browned and cooked through. Flatten the lamb into the hot pan by pressing it with a spatula as the meat cooks. Put the lamb on a warmed plate and cook the other 2 portions.
Put the warmed pitas on a board and cut them open along one side, then fill with salad and the hot lamb. Spoon over the garlic sauce and chilli sauce too, if you like. Add a couple of pickled chillies for extra authenticity and serve!
