Heat the oil in a large stockpot over medium-high heat. Cook the lamb, in 3 batches, tossing, for 4-5 minutes or until browned. Transfer to a plate.

Add the onion and dill stems to pan. Cook, stirring, for 5 minutes or until softened. Stir in the anchovies, garlic, oregano and coriander. Cook, stirring, for 1 minute or until aromatic.. Add the vinegar and cook, stirring and scraping the base, for 2-3 minutes or until almost evaporated. Add the stock and bring to the boil. Return the lamb to the pan with the tomatoes, tomato paste, chilli, bay leaves, honey and lemon rind strips. Reduce heat to low. Simmer, uncovered, for 2 hours. Stir in the beans and olives. Cook for 10 minutes or until the lamb is tender.

Meanwhile, preheat a chargrill pan over high heat. Chargrill the pita bread for 2 minutes each side or until crisp.

To make the whipped feta, place feta in a bowl and use a fork to mash until smooth. Add yoghurt and mix with fork until well combined and almost smooth. Season with pepper.

Spoon chilli con carne into serving bowls and top with shipped feta, mint and reserved dill fronds. Serve with pita crisps and lemon wedges.