Method:
1 Preheat oven 220°C fan-forced.
2 Combine lamb coriander, cumin and ½ tsp cinnamon in a bowl and season with salt and pepper, toss to coat.
3 Pour oil into a medium saucepan until one-third full. Heat over medium-high heat until hot.  Deep fry leek for 2-3 minutes or until golden and crispy.
4 Heat oil in a char-grill pan over medium-high heat, add lamb and cook for 3-4 minutes on each side for medium rare, or until cooked to your liking. Rest for 5 minutes, then slice.
5 Place the wonton wrappers on a baking paper-lined tray, combine paprika with a little oil and brush over both sides. Bake for 4-5 minutes or until crisp and golden.  Combine the yoghurt and remaining cinnamon.
6 Layer lamb, leek, wonton wrappers and a dollop of yoghurt together, repeat using remaining ingredients.