Heat a large non-stick frying pan and dry fry the lamb mince with curry powder, garlic and sliced chilli for about 8 minutes until the mince is cooked. Stir continuously so the meat breaks into small chunks.
Toast the mini pitta pockets.
Mix mango chutney, sliced scallions and chopped mint and coriander into the mince just before serving.
Serve the spiced lamb with salad leaves, mango chutney and minted yogurt.