Lamb on pita with mint chutney and cucumber raita

Makes 4 sandwiches.

FOR THE CHUTNEY

1	cup packed fresh mint leaves
4	scallions, chopped
1	serrano or jalapeno chili pepper (with seeds), chopped
2	cloves garlic, chopped
1	teaspoon freshly grated ginger
¼	cup lime juice
2	teaspoons sugar
1	teaspoon garam masala (or ½ teaspoon ground coriander and ½ teaspoon ground cumin)
1	teaspoon salt

1. In a food processor, combine the mint, scallions, chili pepper, garlic, ginger, lime juice, sugar, garam masala or spices, and salt.

2. Pulse the mixture until coarsely pureed.

FOR THE CUCUMBER RAITA

½	cup plain low-fat yogurt
1	clove garlic, finely chopped
½	teaspoon ground cumin
1	tablespoon chopped fresh mint
1	small cucumber, peeled, seeded, and finely chopped

1. In a bowl, combine the yogurt, garlic, cumin, and mint. Stir until smooth.2. Add cucumber and stir again.

FOR THE SANDWICHES

4	medium pita rounds or pieces of lavash bread
3	cups thinly sliced cooked lamb
	Salt and pepper, to taste

1. Heat pita or lavash directly on gas burners over low heat, using tongs to turn them. (If you have an electric stove, wrap the bread in foil and warm in a 200 degree oven for 5 minutes.) Stack the bread on a plate and cover with foil.

2. Sprinkle lamb slices with salt and pepper. In a cast-iron skillet or grill pan over medium-high heat, sear lamb to reheat.

3. Assemble sandwiches by placing lamb on each pita or lavash and topping with up to ¼ cup each mint chutney and cucumber raita.

Adapted from ''The Indian Grocery Store Demystified"