Start by making the pickled onion and cabbage. Put all the ingredients in a non-reactive bowl and stir, mixing well. Cover and let sit for at least 2 hours. You can make this ahead and store in the refrigerator. Just remember to bring it to room temp before serving. You don't want it to make the sandwich cold!

Next step, preparing the protein. If you are using ground lamb, heat a heavy skillet and brown the meat. Once it's browned, use a slotted spoon and remove it to a bowl, then set aside.

For the chickpeas, pulse them through a food processor until they are coarsely ground and resembling ground meat. 

No matter which protein you choose, the remaining instructions apply to both. If you want vegan, use the chickpeas with a plant based yogurt.

Now that the protein is prepared, it's time to mix up the curry. Put the oil in a heavy skillet (re-use if you are making the lamb) and heat it on low.

Add the serrano pepper and garlic and gently sauté.

Stir in the curry powder - stir for about 3 minutes. The curry will become very fragrant..

Next add the remaining curry ingredients, except the yogurt, and simmer gently for about 10 minutes. It will thicken up as it simmers ...

Stir in the protein and the yogurt and mix well. Let it sit on warm for about 10 to 15 minutes. 

Warm the flatbreads and serve with the protein in the bread, topped with the cabbage and onion, a spoonful of yogurt. and some fresh mint.