1 green chilli, deseeded and finely chopped
3 garlic cloves, finely chopped
2 garlic cloves, crushed
2 lemons, juice only
1 tbsp finely chopped mint
1 tbsp finely chopped flatleaf parsley
handful flatleaf parsley, finely chopped
250g/9oz cooked chickpeas
130g/4½oz light tahini
1 tsp allspice
salt and freshly ground black pepper
pinch cinnamon
grated nutmeg
1 tbsp olive oil, plus extra for frying
1 tsp dried oregano
handful toasted pine nuts, for garnish
1 tbsp white wine vinegar
2 tbsp white wine vinegar
1 neck fillet of lamb, cut into bite-sized pieces