Moroccan Lamb In Pita - cooking recipe

Ingredients

1 1/4 lbs ground lamb
4 pita pockets
1 cup torn lettuce leaf
1/2 cup diced tomato
Seasoning Mix
1/2 teaspoon kosher salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cumin
1/4 teaspoon turmeric
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon fresh coarse ground black pepper
1/4 teaspoon ground cardamom
1/8 teaspoon crumbled saffron thread
Sauce
3/4 cup plain yogurt
2 tablespoons finely chopped red onions
1 tablespoon finely chopped fresh dill
1 tablespoon finely chopped of fresh mint
1 tablespoon fresh lime juice
1 tablespoon extra virgin olive oil
1/2 teaspoon fresh ground black pepper
1/4 teaspoon kosher salt

Preparation

Add all the seasoning mix ingredients to a dry heavy sauce or saute pan over medium heat.
Stir for approximately 1 minute or until fragrant; remove from heat source.
In a big mixing bowl, add the lamb, seasoning mix, and 3 tablespoons cold water.
Gently mix together with your hands (don't overwork the meat).
Wet your hands and shape mixture into 4 patties, approximately 3/4 inch thick each.
Cover and chill in the refrigerator until you are ready to grill.
Right before you are ready to grill: whisk together the sauce ingredients in a bowl.
Lighty spray or brush the patties with olive oil.
Grill over medium direct heat for 7-9 minutes (medium-doneness), turn once half-way through gill time.
Place lamb patties inside pita pockets and add a large spoonful of yogurt sauce.
Slip in a little lettuce and tomato and serve.