Heat the frying pan until smoking, add ½the oil, fry the lamb for 1 - 2 minutes until beginning to brown then stir, then remove the lamb from the pan when almost cooked, and place on a plate, cover with tinfoil.
Heat the remaining oil on a medium heat and fry the onion until soft.
Stir in the garlic and oregano and cook for 1 minute until aromatic.
Pour in balsamic vinegar and cook for 2 - 3 minutes until almost evaporated.
Pour in the stock and bring to a boil, adding chopped tomatoes, tomato paste, chilli and honey. Reduce the heat to low and simmer for 10 minutes, stirring occasionally.
Stir in the beans and the lamb and cook for a minute.
Meanwhile ,preheat a chargrill pan over high heat. Chargrill the pitta bread for 2 minutes on each side or until crisp.
Spoon the lamb chilli into bowls and top with crème fraiche and mint. Serve with warm pitta bread.