4 pita breads
1 pound leftover roast leg of lamb
1 cup chicken broth
1 tablespoon extra-virgin olive oil, 1 turn of the pan
3 plum tomatoes, seeded and diced
4 scallions, sliced thin on an angle
Salt and pepper
1 cup plain yogurt
1 teaspoon ground cumin, eyeball it
1/2 teaspoon ground coriander, eyeball it
2 tablespoons finely chopped fresh mint leaves, 4 sprigs