500g Lamb Mince. 100g Breadcrumbs (I used stuffing mix). ½ Onion pureed. 2 Cloves of Garlic pureed with the onion. 1tsp Cumin, Coriander, Paprika, Oregano, Salt, Black Pepper, Italian Herbs (Seasoning). ½ tsp Cayenne Pepper. Mix all the ingredients together until a fine paste then flatten into a loaf tin or other suitable container. (Line the loaf tin with a double layer of cling film). Steam in a ban marie for one and a half hours or until the temperature reaches 79 Celsius. I have also cooked in a pressure cooker for approx. 35 to 45 minutes). When cooked turn out of tin, being careful with the juices/fat as still hot. Wrap in aluminium foil and allow to cool and rest. When ready to use slice thinly and cook in a frying pan or grill etc. Add dressings of your choice to Pitta bread. I took it out of tin while still hot, but it might fall apart, might be worth leaving till cooled, however while hot I have cling filmed it and tried to compress it a bit more. Chill in fridge, then I tend to slice it thin and freeze the slices, to take out when required.