Toast the fennel, cumin & coriander seeds in a dry pan until the seeds smell aromatic, then grind in a pestle and mortar with black peppercorns.
Mix this with all the other dry ingredients.
Mix the ingredients with the minced lamb.
Cover and leave in the fridge overnight to marinade.
Shape the lamb mixture into a loaf shape and place it into the bottom of the slow cooker.
Cook for 4 hours on High (or up to 6 hours on Low)
When cooked, remove the meat and wrap in tin foil to rest for 10 minutes.
Make the traditional kebab accoutrement of 'manky' salad by shredding the lettuce, slicing the onion and tomato and throwing in a few pickled chillies.
Make the yoghurt sauce by mixing 100ml of natural yoghurt with a minced clove of garlic and a pinch of salt.
Chill the salad until required.
Toast the pitta and slice open to form a pocket.
Serve the pitta stuffed with thinly sliced lamb, salad, green chillies and drizzle with the chilli and yoghurt sauces.