|Lean ground lamb leg||1 Pound|
|Fresh bread crumbs||1 Cup (16 tbs)|
|Chopped parsley||2 Tablespoon|
|Garlic||1 Clove (5 gm), finely chopped (Large Cloves)|
|Chili powder||1 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Finely ground fenugreek seeds||1⁄4 Teaspoon|
|Cayenne pepper||1 Dash|
|Pita bread rounds||6|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
|Dried dill||1⁄2 Teaspoon|
|Lemon juice||2 Teaspoon|
|Shredded lettuce||3 Cup (48 tbs)|
1 Combine lamb, bread crumbs, parsley, garlic, the 1 teaspoon salt, chili, cumin, fenugreek and cayenne in a large bowl. Mix very well with spoon or with hands.
2 Shape lamb into 4x6-inch patty about 1 inch thick. Broil, turning once, until well browned on each side, about 15 minutes. Remove lamb from broiler and let rest 10 minutes before slicing. Wrap pita in foil; place in hot oven to warm when lamb is removed.
3 Meanwhile, cut onion from top to bottom into julienne strips. Place in bowl with sour cream, dill, the 1/2 teaspoon salt and lemon juice; stir until mixed. Slice tomato from top to bottom; cut slices into halves.
4 Cut lamb lengthwise into thin strips. Remove pita from foil; fold each pita in half across the of each in plastic wrap and, if you wish, overwrap with napkin. Garnish with lemon wedges and dill.