Place in a large zip lock bag and refrigerate overnight:

1 1/2 tsp. cumin
1 1/2 tsp. coriander
1 tsp. ginger
1 tsp. chili powder
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. tumeric
1/4 tsp. saffron threads
1/4 tsp. ground cloves
1 1/2 lb. boneless leg of lamb cut in 1/2 in.cubes

Heat 1 tsp. oil and saute lamb mixture 4 minutes.

Add 1 cup beef broth, scraping pan to loosen browned bits and bring to a boil.

Cover, reduce heat and simmer 1 hr..

Uncover, cook 5 min. until sauce thickens.

Remove from heat and stir in 1/2 cup yogurt and 1/2 cup cilantro.

Serve inside pita pockets