2 Tbsp extra virgin olive oil
1 white onion, finely diced
4 cloves garlic, minced
2 tsp ground cumin
1 tsp ground coriander
½ tsp ground cloves
500g lamb mince
100g dried breadcrumbs
Sea-salt flakes and freshly ground black pepper, to season
Pita bread, tahini, plain yoghurt, shredded cabbage, diced tomato and chilli sauce, to serve
Heat oil in a large frying pan over a medium heat. Add onion and garlic, cooking for 5 minutes or until onion softens. Transfer to a large bowl and mix in spices, mince and breadcrumbs. Season, then use hands to knead until smooth.
Divide mince mixture into 4 and form each into a patty. Line clean, empty, label-free 800g food can with a double layer of plastic wrap, overhanging edges by 10cm. Press all patties into can. Fold over plastic wrap to seal. Put can in a large saucepan of simmering water over a medium heat, making sure water comes 1cm above top of can. Cook for 30 minutes or until patties are just firm. Set aside to cool in cans.
Remove and unwrap patties. Stick with a large carving fork. Scorch with a kitchen blowtorch until slightly blackened. Carve. Serve in pitas with tahini, yoghurt, cabbage, tomato and chilli sauce.