Xinjiang Lamb Bread Fills


250 gm (~½ lb) of lamb loin 
3 cloves garlic, finely minced
1 tablespoons ground cumin
1 tablespoon dried mint
1½ teaspoons ground fennel
1 teaspoons Hungarian paprika
½ teaspoon cayenne/chile powder, less depending on preference
½ teaspoon kosher salt
1 teaspoon ground black pepper
2 tablespoons canola oil
½ cup young watercress, daikon sprouts or any peppery or other green shoots
4 pitas, bagels or any chewy bread rolls.

Slice the lamb as thin as possible. (pre-freezing for 20 minutes or so will help firm the meat for slicing) 
Mix all the dried spices, in a  bowl.
Marinate lamb with the garlic and spices, for at least 20 minutes, (overnight is an option)
Cooking the lamb: Add ½ tablespoon of oil in wok or a cast iron pan over high heat till very hot, almost smoking. Sear the marinated meat in 2 batches, about 3 minutes or until meat is nicely brown and crispy caramel. Repeat with more oil for remaining meat. 
Assembling the packets: Cut breads into appropriate size. Fill with 2 tablespoons of spiced lamb and some green shoots.