Chop the lamb steaks into bite-sized pieces. Quarter the apricots and de-seed the red pepper and cut into bite-sized pieces.
Mix together the oil, mint, cumin, coriander and garlic in a bowl and add the diced lamb, apricots and red pepper. Mix well so all the meat is covered in the marinade.
Prepare the salsa, dice the onion, tomatoes and cucumber finely and mix them together in a serving bowl.
Heat a non-stick frying pan over a high heat and fry the lamb mixture for 8-10 minutes until cooked to your liking. When the lamb is ready, grill the pittas for a minute on each side.
Serve the lamb mixture in the pitta breads with the salsa.
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