Cut the meat into bite size pieces and mix with the cinnamon, cumin, nutmeg, garlic and 2 tbsp oil.
Season with salt and pepper and leave to marinade while you prepare the salad vegetables.
Mix the radishes, cucumber, spring onions and lettuce and dress with the lemon juice.
Heat the remaining oil in a griddle pan or frying pan, heat until smoking then cook the meat for 3-5 minutes until cooked through and browned all over.
Mix the grilled meat with the salad and pile into the pitta pockets.
Sprinkle the yoghurt with the garam masala and serve alongside.