Wild garlic is a brief but abundant season. It can be eaten raw, but a slight wilting in the pan mellows the taste.
For the lamb spice pot:
1. Split the cucumber lengthways and remove the soft seedy core with the tip of a teaspoon. Cut into thin slices.
2. Mix the vinegar with the sugar and a generous pinch of salt. Mix until the sugar and salt dissolve. In a shallow tray or bowl mix the cucumber with the vinegar. Leave to marinate, turning occasionally.
3. Heat 1 tbsp of oil in the frying pan until nearly smoking hot. Season the lamb with salt and pepper and add it to the pan. Fry for 5 mins until it is nicely coloured and browned.
4. Add the spice pot to the lamb and fry for a further 2 mins. Tip in the chopped tomatoes and harissa, bring to a simmer and cook gently for 20 mins. Add a dash of water if it looks like it may dry out too much and start to catch and burn.
5. While the lamb cooks wash and drain the wild garlic. Peel and very finely slice the red onion, using half if large or all if small. Wash the mint and shake dry. Pick away the leaves and finely shred them.
6. Dress the onion with a little bit of salt and pepper, and the chopped mint. Preheat your oven to 200C / Gas 6.
7. When the lamb is ready check the seasoning and adjust with salt and pepper if needed. Drain the vinegar away from the cucumber slices and mix them with the poppy seeds.
8. Pop 4 pittas in the oven to warm through for 2-3 mins. Put the saucepan on the heat and add the wild garlic. Season with a pinch of salt and let it wilt and collapse. This should take no more than 1 minute.
9. Split the pittas open to create a pocket. Divide the lamb between the pittas and stuff in the red onion, wild garlic, pickled cucumbers and a dollop of yoghurt.