Place brinjals, sweet potato chunks and green beans into a roasting dish and drizzle with oil.
Roast for 30-40 min until soft and tender.
Combine lamb, tandoori paste, and 60 ml yogurt in a bowl and refrigerate for 10 min.
Heat a non-stick frying pan, add lamb cubes and brown.
Add contents of the sachet of KNORR Country Hot Pot Dry Cook-in-Sauce and 300 ml cold water and cook for 25 min until thick and saucy.
Remove from the heat.
Blend the remaining yoghurt, mint and lime juice.
Place lettuce leaves and cucumber into the pita pockets and fill with lamb cubes.
Drizzle with fresh yoghurt dressing and serve with roasted vegetables.