Method:
1 Combine the garlic, ginger and saffron in a bowl and season with salt and pepper, add the lamb and toss to coat. Refrigerate for 10 minutes if time permits.
2 Heat oil in a frying pan over medium-high heat, cook the lamb, stirring, for 4-5 minutes or until browned and cooked to your liking.
3 Combine the tahini and lemon juice in a small bowl.
4 Warm the pita in the microwave or char-grill until lightly toasted on both sides.
5 Place the lamb onto the pita, drizzle with the sauce, serve.